Spring Green Risotto

 0 Ratings
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 2

Creamy risotto gets a fresh vegetarian upgrade with the addition of spinach and kale.

Molly Yeh Recipe by Molly Yeh
March 31, 2015


box (9 oz) Green Giant™ frozen chopped spinach
cup olive oil
leek, finely chopped
cloves garlic, minced
cup packed chopped fresh kale
Salt and freshly ground pepper to taste
cup uncooked short-grain Arborio rice
carton (32 oz) Progresso™ chicken broth
cup dry white wine
Grated Parmesan cheese, if desired


  • 1 Remove frozen spinach from freezer; let stand at room temperature so it thaws slightly.
  • 2 In 10-inch skillet, heat oil over medium-low heat. Add leek and garlic; cook 5 to 7 minutes or until leek is soft. Add kale, salt and pepper; cook 3 to 5 minutes, stirring frequently, until kale is soft. Add rice; cook 3 minutes, stirring frequently, until toasted.
  • 3 Increase heat to medium-high. Add 1 cup of the chicken broth, cooking and stirring mixture gently until rice absorbs broth. Repeat this process with remaining 3 cups broth and 1 cup wine.
  • 4 When last cup of liquid is just about fully absorbed, chop frozen spinach into cubes. Sprinkle spinach into risotto. Cook and stir until it melts down into mixture. Stir in cheese. Taste and adjust seasonings. Serve and enjoy!

Expert Tips

If you'd like to add some meat, I'd recommend cooking some chopped bacon or chicken breast in the pan just before adding the kale, and then continuing on with the recipe.

For a vegan option, substitute vegetable broth for the chicken broth.

Risotto is great as leftovers! I eat it cold, straight out of the fridge, or if I'm really feeling indulgent, I'll heat some oil and fry up little risotto patties.

Nutrition Information

No nutrition information available for this recipe.
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