
Steps
- In a saucepan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the Arborio rice and cook for 2 minutes, stirring constantly.
- Gradually add the vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
- When the rice is almost al dente, stir in the milk and chopped spinach.
- Cook for an additional 5 minutes until the risotto is creamy and the spinach is wilted.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with extra Parmesan if desired.
Ingredients
- 1 cup Arborio rice
- 1 1/2 cups milk
- 1 cup vegetable broth
- 1/2 cup fresh spinach, chopped
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
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