High Protein Spinach Risotto

Elevate your mealtime with this High Protein Spinach Risotto, a creamy and nutrient-packed twist on the classic Italian dish. Perfect for health-conscious food lovers, this recipe combines tender Arborio rice with the richness of Parmesan and low-fat cottage cheese (or silken tofu for a vegan option), offering a protein boost in every creamy bite. Fresh baby spinach adds a vibrant touch of color and a boost of vitamins, while diced chicken breast (or a plant-based alternative) makes this dish satisfying and versatile. With a prep time of just 10 minutes and a simple one-pan cooking technique, this risotto is an ideal weeknight dinner option. Garnish with fresh parsley for a pop of flavor and enjoy this wholesome, high-protein comfort food hot from the stovetop! Perfect for those seeking easy, nutritious dinners or a hearty vegetarian adaptation.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 cup Arborio rice
• 4 cups Low-sodium vegetable broth
• 5 cups Baby spinach, chopped
• 1 cup Cooked chicken breast, diced (or plant-based chicken for a vegetarian version)
• 0.5 cup Parmesan cheese, grated (or nutritional yeast for a vegetarian/vegan option)
• 0.5 cup Low-fat cottage cheese or silken tofu
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional garnish)

Directions

Step 1

In a large saucepan, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the Arborio rice to the pan and cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.

Step 5

Reduce the heat to medium-low and gradually add the vegetable broth, about 1 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.

Step 6

Continue this process for 15-18 minutes until the rice is tender and creamy.

Step 7

Fold in the chopped spinach and cook for 2-3 minutes until wilted.

Step 8

Add the diced cooked chicken breast (or plant-based substitute), stirring to combine and heat through.

Step 9

Stir in the grated Parmesan cheese (or nutritional yeast) and the cottage cheese (or silken tofu), mixing until the risotto is creamy and well incorporated.

Step 10

Season with salt and black pepper to taste.

Step 11

Divide the risotto among serving bowls, garnish with fresh parsley if desired, and serve hot.

Nutrition Facts

Serving size	2088.1 grams (2088.1g)

Amount per serving	% Daily Value*
Calories	1684

Total Fat 72.90g	93%
Saturated Fat 29.30g	147%
Polyunsaturated Fat 2.70g
Cholesterol 261mg	87%
Sodium 5526mg	240%
Total Carbohydrate 102.40g	37%
Dietary Fiber 10.30g	37%
Total Sugars 13.20g
Protein 145.90g	292%

Vitamin D 0IU	0%
Calcium 1842mg	142%
Iron 12mg	66%
Potassium 3510mg	75%

*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: 39.8%

Protein: 35.4%

Carbs: 24.8%