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Spring Green Risotto

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 2
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Creamy risotto gets a fresh vegetarian upgrade with the addition of spinach and kale.
By Molly Yeh
Updated Mar 31, 2015
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  • 1 box (9 oz) frozen chopped spinach
  • 1/4 cup olive oil
  • 1 leek, finely chopped
  • 2 cloves garlic, minced
  • 1 cup packed chopped fresh kale
  • Salt and freshly ground pepper to taste
  • 1 cup uncooked short-grain Arborio rice
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 cup dry white wine
  • Grated Parmesan cheese, if desired
Make With
Progresso Broth


  • 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!

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a vegan option, substitute vegetable broth for the chicken broth.
  • tip 3
    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 Facts are not available for this recipe
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