Italian Herb-Garlic Risotto with Parmesan and Spinach
A creamy Italian risotto infused with fresh herbs, garlic, tender spinach, and finished with Parmesan for a comforting dinner. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs arborio rice, kept warm vegetable broth, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup arborio rice
- 4 cups, kept warm vegetable broth
- 2 tbsp extra virgin olive oil
- 1 medium shallot, finely chopped
- 3 cloves garlic cloves, minced
- 1/2 cup dry white wine
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 2 cups, roughly chopped baby spinach
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- to taste sea salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 medium finely chopped shallot and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup arborio rice, cooking for 2 minutes until the grains are well coated and slightly translucent on the edges.
- Step 3: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
- Step 4: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, about 18-20 minutes total.
- Step 5: When the rice is creamy and tender but still slightly firm to the bite, stir in 2 cups roughly chopped baby spinach, 1 tsp fresh thyme leaves, and 2 tbsp chopped fresh parsley until the spinach wilts.
- Step 6: Remove from heat and stir in 3/4 cup grated Parmesan cheese and 2 tbsp unsalted butter until melted and combined. Season with sea salt and black pepper to taste.
- Step 7: Serve immediately topped with extra Parmesan and a sprinkle of fresh parsley.
Frequently asked questions
How long does Italian Herb-Garlic Risotto with Parmesan and Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Herb-Garlic Risotto with Parmesan and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Italian Herb-Garlic Risotto with Parmesan and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Herb-Garlic Risotto with Parmesan and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Herb-Garlic Risotto with Parmesan and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
