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Risotto with Spinach

Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sauteing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Risotto with Spinach
Review 1 for Risotto with Spinach
5 out of 5
5 out of 5
April 7, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
2of 4found this review helpful.
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Excellent risotto
April 7, 2013
I followed the recipe to letter except for no added nutmeg. I mixed veg. stock & chicken broth 50-50 w/ alittle water and kept the stock pot almost boiling, used moscato for the wine. also used a little more spinach and a pile of garlic & it cooked perfect. You can't take a break for 45 minutes worth it...cheers!
Pros: Healthy, Appearance, Impressive, Will Make Again, gourmet quality
Cons: Lengthy
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Customer avatar
Orlando, FL
Posted March 3, 2014
Just a tip
First, risotto shouldn't take 45 minutes. If it is, you're doing something very wrong. 21-23 max from browning the rice to finishing with butter/parmesan cheese. Remember the risotto should be al dente, not soft and chewy like normal rice.
Also, contrary to what some "experts" will tell you, you do not have to constantly stand there and stir. You can easily take a break to do other stuff. As long as you make sure the risotto never dries out, and you stir when you add a ladle of stock and right before youget ready to add another ladle, you're good.
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