Gluten-Free Spinach Risotto

Indulge in the creamy decadence of Gluten-Free Spinach Risotto, a dish that’s as comforting as it is nourishing. This recipe elevates traditional risotto with the vibrant inclusion of fresh spinach, lending both a pop of color and nutrients to the classic dish. Made with gluten-free chicken or vegetable broth and Arborio rice, it’s perfect for those adhering to a gluten-free diet without compromising on flavor. Enhanced with the richness of Parmesan cheese, a touch of dry white wine (optional), and aromatic garlic and onion, this risotto delivers layers of savory complexity. The step-by-step process of gradually incorporating warm broth results in a perfectly al dente, lusciously creamy texture. Finished with a swirl of butter and served hot off the stove, it’s an ideal dish for weeknight meals or an elegant dinner party centerpiece. Wonderfully versatile and packed with wholesome ingredients, this risotto is a gluten-free gem that everyone will adore!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Fresh spinach, chopped
• 4 cups Gluten-free chicken or vegetable broth
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Extra virgin olive oil
• 0.5 cup Dry white wine (optional, ensure gluten-free)
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Unsalted butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground

Directions

Step 1

In a medium saucepan, warm the gluten-free chicken or vegetable broth over low heat. Keep it warm but not boiling.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring often, until softened, about 3-4 minutes.

Step 3

Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 4

Add the arborio rice to the skillet and stir continuously for 1-2 minutes to toast the rice lightly and coat it in oil.

Step 5

If using white wine, stir it into the rice and cook until almost fully absorbed, about 1-2 minutes.

Step 6

Begin adding the warm broth to the rice, one ladle (or about 1/4 cup) at a time. Stir frequently and let each addition of broth be almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is tender yet slightly firm (al dente).

Step 7

When the rice is nearly done, stir in the chopped spinach a handful at a time, allowing it to wilt before adding more, about 2-3 minutes total.

Step 8

Once the spinach is fully incorporated and the risotto is creamy, remove the skillet from the heat and stir in the butter and grated Parmesan cheese until melted and combined.

Step 9

Season the risotto with salt and ground black pepper to taste. Adjust seasoning as needed.

Step 10

Serve immediately while hot, garnishing with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	1735.9 grams (1735.9g)

Amount per serving	% Daily Value*
Calories	1130

Total Fat 67.50g	87%
Saturated Fat 26.20g	131%
Polyunsaturated Fat NaNg
Cholesterol 102mg	34%
Sodium 4349mg	189%
Total Carbohydrate 84.80g	31%
Dietary Fiber 8.60g	31%
Total Sugars 6.80g
Protein 33.90g	68%

Vitamin D 0IU	0%
Calcium 792mg	61%
Iron 8mg	44%
Potassium 1886mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 12.5%

Carbs: 31.3%