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Spinach Risotto

Dinners & Sides


ServesPrep. Time
140 mins


  • 1 yellow onion, diced
  • 1 1⁄2 cup (300g) risotto rice, dry
  • 5 cups (1.2L) vegetable stock
  • 225g spinach, frozen
  • 85g parmesan
  • 2 tbsp. olive oil
  • salt and pepper


  1. Heat the olive oil in a large pan over a medium heat. 
  2. Add the onion and cook for about 5 minutes until softened. 
  3. Add in the rice and cook for a further 3 minutes, stirring occasionally. Season to taste with salt and pepper.
  4. Lower the heat and add in the vegetable stock 1 cup at a time, stirring frequently. Wait until all the stock has been almost absorbed into the rice before adding the next cup. Keep repeating the process for about 16-18 minutes, until rice is cooked.
  5. Stir in the spinach and cook until warmed through. Remove from the heat and stir in the parmesan cheese. 
  6. Season to taste with a little more salt and pepper if necessary and serve immediately.