Brooke Marie

Cook. Explore. Eat. Repeat
Cooking Sides

Risotto Agli Spinaci

Risotto Agli Spinaci

Thanks to my ongoing relationship with Gourmet Italian, I was able to make this awesome risotto with the Roland brand Carnaroli Rice they sent me a few months ago. The recipe is actually on the package, so I decided to debut this product with that recipe!

Rissotto is one of those recipes that you’ll want to make over and over because it’s so warming and feels a lot like home. Even though I’m not Italian, I truly love risotto and would make it every day if I could!

Risotto Ingredients JPEGFor this risotto recipe I used 1/4 small celery and 1/4 small carrot, finely chopped. I used 1 small green onion finely chopped, 1 clove of garlic minced, 2 oz of spinach finely chopped, olive oil and salt, pepper and parmesan cheese to taste. I also used 2 1/2 cups of chicken broth.

You start off by browning the garlic in the olive oil on a really low heat. Once it browns, add in the vegetables. Cook for about 5 minutes until soft. Then you add in your rice, brown, and add your broth in 1/4 cup intervals. Stir constantly until the broth evaporates, and repeat until your broth is gone and the risotto is al dente.

Risotto in betweenI’ve included the actual recipe from Roland because I only made a recipe for one! That recipe is a lot larger than the one I’ve provided, because I didn’t want to have waste after I shot this, and if you know me you know I love to cook meals for one because I live alone! Enjoy!

Risotto Finished 1

You can pair this risotto with a nicely grilled steak, a beautifully grilled salmon, or even a baked chicken thigh. Or you can eat this risotto alone, as a full meal. I like it best as a side, especially with a nicely roasted half chicken. I feel like that’s the perfect pairing for a risotto recipe like this one.

Risotto Agli Spinaci


  • - 8 oz Spinach
  • - 1 small leek or green onion
  • - 1 Celery Stalk
  • - 1 Carrot, peeled
  • - 2 Cloves garlic, minced
  • - Olive Oil
  • - 2 1/2 cups Roland Carnaroli Rice
  • - 4 Cups Vegetable or Chicken Broth
  • - Salt and Pepper
  • - Grated Parmesan Cheese


  1. Wash and finely chop the spinach, leek, celery and carrot.
  2. In saute pan brown garlic with olive oil on very low heat, and add vegetables.
  3. Saute for about 6 minutes, add rice, stir well and brown for 5 minutes.
  4. Add 1.2 cup broth and let evaporate, stirring constantly.
  5. Repeat until all broth is gone and rice is cooked al dente.
  6. Add salt and pepper and parmesan cheese to taste.
  7. Serve immediately!!

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