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    Roasted Garlic and Spinach Risotto

    clock-icon40 minutes
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    Pixicook editorial team

    This recipe is a great reason to roast a few heads of garlic, not just for this dish but for other recipes as well. Adding spinach provides a pop of color and is packed with nutrients, making it a great way to balance the creamy, hearty risotto.

    Ingredients for Roasted Garlic and Spinach Risotto

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    units in
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    serves
    2 peoplechevron
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    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Fresh Spinach Leaves, roughly chopped

    cups

    Substitute chevron-down

    Parmesan Cheese, microplaned

    cups

    Substitute chevron-down

    Garlic Heads, roasted

    each

    Substitute chevron-down

    Olive Oil, for roasting garlic

    to taste

    Substitute chevron-down

    How to Make Roasted Garlic and Spinach Risotto

    1. Roast Garlic

    Preheat your oven to 325°F (163°C). Cut the top off the heads of garlic to expose the cloves. Drizzle with olive oil and wrap each head in foil. Roast in the oven for 30-45 minutes until the cloves are soft and lightly caramelized. Once cool enough to handle, squeeze out the garlic cloves and mash with a fork. Set aside.

    2. Sweat Aromatics

    In a heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the chopped onion with a pinch of salt and cook gently until translucent and soft, but not browned. Stir often to prevent any browning, as this could impart a bitter taste.

    3. Toast Rice

    Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the butter, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

    4. Deglaze

    Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

    5. Cook the Rice

    Begin by adding about 2/3 of the stock, simmer while stirring occasionally. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

    6. Finishing Ingredients

    Stir in about a tablespoon of the roasted garlic and the fresh spinach into the risotto. The residual heat will wilt the spinach. Remove the pan from the heat and add the microplaned Parmesan cheese and the remaining butter, stirring vigorously to create a creamy emulsion. If necessary, adjust the consistency by adding a little more stock. The final risotto should be fluid and spread slightly on a plate. Adjust the seasoning with salt to taste.

    7. Season and Serve

    Taste and add salt, if needed. Serve immediately, garnished with additional Parmesan cheese if desired.

    Variations

    **Herb Variations**

    Instead of sticking to a single herb, try using a combination like thyme, rosemary, and basil. A fresh herb finish, such as a sprinkle of tarragon or chervil, can also add a new dimension to your dish.

    **Cheese Switch**

    Swap out the Parmesan cheese for another type like smoked Gouda, aged Gruyère, or Taleggio for a different depth of flavor.

    **Nutty Infusion**

    Toast some pine nuts or slivered almonds and stir them in at the end for a subtle crunch and nuttiness.

    **Citrus Zest**

    Introduce a hint of lemon or orange zest towards the end of cooking for a fresh, citrus undertone that cuts through the richness.

    **Mushroom Mix**

    Incorporate a variety of mushrooms such as shiitake, oyster, or chanterelles for an earthy flavor and varied texture.

    Pitfalls and tips

    Roast Garlic Perfectly

    Aim for a golden-brown color, avoiding any dark spots which can introduce bitterness. Wrap in foil and bake at 400°F until soft and caramelized.

    Finish with Butter and Cheese

    Incorporate unsalted butter and freshly grated Parmesan off the heat for a rich, umami finish.

    Toast the Rice

    Toast Arborio rice in olive oil or butter until edges become translucent, adding depth to flavor and ensuring an al dente texture.

    Warm Your Stock

    Keep stock at a gentle simmer in a separate pot before adding to maintain temperature and ensure even cooking.

    Season in Layers

    Salt and pepper at different stages, starting with the onions, then the rice, and adjusting with the stock for a complex flavor profile.


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