CREAMY SPINACH AND PECORINO RISOTTO

Perfect for a quick weeknight meal or a cozy dinner with loved ones, this creamy spinach and pecorino risotto is both quick and flavorful, and ready in just 30 minutes. This vibrant dish combines creamy Arborio rice with sautéed spinach, creating a lush green base. Pecorino cheese adds a rich, savory depth, elevating each spoonful. a delicious comfort dish that invites you to slow down and enjoy the art of homemade goodness.

Why You’ll Love This Recipe

• It’s the epitome of delicious comfort food.
• It’s a quick and easy cheap meal to make using only a few simple ingredients.
• It impresses! Despite being easy and quick to make it looks impressive.

What Ingredients Do I Need?

• Extra virgin olive oil
• Garlic – Finely chopped.
• Yellow onion – Medium-sized.
• Arborio or Carnaroli rice – These are the only types of rice I would recommend for making risotto as they release their starch better than other types of rice.
• Chicken or vegetable broth – I prefer to use a low-sodium broth so I can adjust the salt levels myself.
• 2% milk – I use 2% milk but homogenized would also work well.
• Whipping cream – You want a heavy cream with at least 35% milk fat.
• Baby spinach – Washed & drained well.
• Butter
• Pecorino Romano cheese – Grated.

What Type Of Rice Should I Use?

It’s important to use short-grain rice which has a high starch content and absorbs less liquid resulting in a stickier, more compact risotto. The most common short-grain rice here in North America is Arborio but you can also use Carnaroli, Vialone, Nano, and Baldo. It’s also important to not wash the rice first. Every bit of starch is important to help create a creamy risotto.

How Do You Make Risotto?

Risotto has a bad rap for needing constant attention and while, yes, it is a little high maintenance, it’s not as needy as you might think. This dish comes together in about 30 minutes and really only requires occasional stirring.

It’s important to start out by sauteeing the rice and the aromatics first. “Toasting” the rice helps prevent the rice from absorbing the liquid too quickly and becoming soggy. While I use the term “toasting”, be careful not to brown the rice. It should still be pearly white when done.

After the rice is “toasted”, hot liquid (usually broth, wine, water, or milk) is added one ladle full (1/2 – 3/4 cup) at a time. Using hot liquid helps to maintain a constant cooking temperature resulting in more evenly cooked rice. After each ladle, it’s important to stir the risotto for a few minutes as this is what helps to release the starch from the rice. Only add more liquid when the last amount is almost fully absorbed. Continue alternating between stirring occasionally and adding liquid until the rice is “al dente”. If you run out of liquid before your risotto is “al dente” you can continue with a little hot water. The amount of liquid recommended is usually a guideline. Sometimes you will need a little less or a little more.

The cooking time may also vary but the risotto is done when it’s “al dente” (with a little resistance to the tooth). Be careful not to overcook your risotto resulting in a sticky, mushy lump of rice. It shouldn’t stick to the spoon. On the other hand, it should not be so liquidy that it runs off your plate. The perfect risotto is fluid, creamy, and just a little soupy.

Recipe Tips And Tricks For Success

• Don’t wash your rice. Starch is the key to a good risotto and washing the rice will wash away the starch that helps make the risotto creamy.
• Don’t rush it! Cook risotto on a low simmer, stirring frequently.
• Add the liquid slowly, a little at a time. Only add more liquid once the last addition has been absorbed.
• Don’t overcook it! Risotto should not be dry. Remove it from the heat when the rice is just a little al dente and the mixture is still creamy. It shouldn’t be soupy but definitely creamy. If you run a wooden spoon across the bottom of the pan a little liquid should fill in the line fairly quickly. Then you want to serve it right away.

Serving Suggestions

In Italy, risotto is often served in smaller portions as a primi (starter) but I think it’s perfect as a main or even as a side dish.

Storage Tips

Risotto is best eaten right away. If it’s allowed to sit the rice will continue to absorb the liquid and it will become hard. However, if you have leftovers, store them in a covered container in the fridge and reheat them the next day with a little more liquid. It won’t be quite the same but it’s still good.

But perhaps the tastiest thing to do with leftover risotto is to make arancini. Just add an egg yolk or two to the leftover risotto and mix well. Scoop out a small handful of the mixture and roll it into a ball. Dip the risotto ball into a little of the leftover egg whites and roll in fine toasted bread crumbs before frying until the outside is brown and crispy.

FREQUENTLY ASKED QUESTIONS;

What makes risotto so creamy? The starch is what makes risotto creamy. As you cook the rice in the liquid the starch is released making it creamy.

Do you cook risotto with the lid on or off? Definitly lid off. Because you're using a lot of liquid you want it to evaporate and this won't happen with the lid on.

What is the best rice for risotto? A short to medium grain rice is best. Arborio is the most popular but Carnaroli, Vialone Nano and Baldo are also used in some areas of Italy.

Variations;

There are many variations and ways you could mix this risotto up. Instead of spinach, you could add cooked asparagus, peas, or even thinly sliced & quartered zucchini. You could also add cooked chicken or shrimp for added protein.

Instead of a pungent Pecorino Romano, you could use the more delicately flavored Parmigiano Reggiano cheese.

And if you prefer you could also use orzo instead of arborio rice to make this dish. Just shorten the cooking time to what’s recommended on the package.

Creamy Spinach and Pecorino Risotto

A deliciously creamy & cheesy risotto that can be made in 30 minutes.

www.comfortandpeasant.com

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Italian

Servings 4

Ingredients

  

• 3 tbsp (44ml) extra virgin olive oil
• 2 cloves garlic (finely chopped)
• 1 small yellow onion
• 2 cups (256g) Arborio or Carnaroli rice
• 2 cups (473ml) chicken or vegetable broth
• 1 cup (237ml) 2% milk
• 1 cup (237ml) whipping cream
• 2 cups (450g) baby spinach (packed & chopped coursley)
• 2 tbsp (30ml) butter
• 1 1/2 cups (192g) Pecorino Romano cheese (freshly grated) plus more for serving
• salt
• pepper

Instructions

 

• In a large pot, heat the chicken broth with the milk and cream to just before boiling.
• While the liquids are heating up, heat the olive oil in a large pan over medium heat for about 1 minute. Add the onion and saute until almost translucent. When the onion has softened add the garlic and rice and continue to saute for a few more minutes until the rice is "toasted". See above for instructions.
• Add a ladle full of the hot broth and milk mixture while continuing to stir until the broth is almost absorbed. Continue to add liquid to the pan a ladle full at a time while stirring occassionaly until the liquid is used up and the rice mixture is creamy. The mixture should be loose but not too soupy. By this time the rice should be al dente but if it is still too hard you can add a little more broth or hot water and continue to simmer until it's cooked.
• Stir in the spinach, butter and pecorino and heat until the spinach has wilted and the cheese has melted, about 1-2 minutes. Taste and season with the salt & pepper.
• Ladle into heated bowls and garnish with additional Pecorino.

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

 

 

Keyword Arborio rice, baby spinach, broth, Cheese, coconut milk, Easy, extra virgin olive oil, garlic, green onions, Pecorino Romano cheese, quick, simple, whipping cream

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And if you’re looking for other easy comfort foods check out my recipes for 15-minute Wonton Soup or 30-minute Maple Cranberry Chicken.