There’s something timeless about a bowl of creamy spinach risotto.
The soft whisper of rice, the gentle brightness of lemon, the tender green swirl of wilted spinach.
This Spinach Risotto Recipe with Lemon is creamy without cream, comforting yet light — a dish that feels like sunlight in every spoonful.
Made with simple ingredients and no wine, it’s a family-friendly Italian classic, modernized for today’s mindful kitchens.
The Story Behind the Recipe
Origin & Place
Risotto began in the rice fields of Northern Italy, but this version carries a touch of Mediterranean warmth.
It’s a gentle take on riso alla Fiorentina — Rice Florentine, where spinach meets creamy rice — refreshed with lemon for brightness and clarity.
Sardinia may be an island, but the rhythm of patience runs the same: slow stirring, warm broth, quiet focus.
Each ladle of stock feels like a wave washing over the rice, bringing it closer to perfect tenderness.
Ancestral Lesson
In Sardinia, we say: “Il riso sente il cuore di chi lo mescola” — the rice listens to your heart as you stir.
This dish asks you to slow down, to feel when the rice needs more broth, to taste and trust your senses.
No rushing. Just time, texture, and a gentle flame.
What Makes This Special
This Creamy Spinach Rice balances freshness and comfort — rich in texture, bright in flavor.
- The lemon juice adds the sparkle usually given by wine.
- The spinach softens into velvet folds.
- The rice carries both warmth and calm.
It’s elegant enough for guests, simple enough for a Tuesday night.
Ingredient & Technique Focus
Hero Ingredients
- Arborio rice – short, starchy, creamy by nature.
- Fresh baby spinach – tender and vibrant.
- Lemon juice + zest – for natural acidity and brightness.
- Garlic and onion – the comforting base of Mediterranean cooking.
- Olive oil & butter – the flavor bridge between richness and freshness.
- Vegetable broth – adds depth while keeping it vegetarian.
- Parmesan (or vegan alternative) – for a final savory lift.
Technique Step
Warm your broth before you start.
Coat the rice in olive oil and butter until glossy. Then, feed it the broth one ladle at a time.
Wait for each spoonful to absorb before adding the next — that’s where the magic happens.
This slow rhythm allows the rice’s starch to release naturally, creating creamy perfection without a drop of cream.
Common Mistakes & Fixes
- Adding stock too quickly: makes the rice soupy.
→ Fix: Add only half a cup at a time, stir gently. - Cold broth: interrupts the cooking rhythm.
→ Fix: Keep broth simmering on low nearby. - Over-stirring: breaks the rice.
→ Fix: Stir with purpose, not panic — let the risotto breathe.
Substitutions / Dietary Notes
- No wine needed: Use vegetable broth + lemon for the same brightness.
- Vegan option: Replace butter with olive oil and parmesan with nutritional yeast.
- Add protein: Try grilled chicken, tofu cubes, or roasted chickpeas (like in our Vegan Chickpea Stew).
Recipe & Method
Ingredients
- 5 cups vegetable stock (kept warm)
- 1 tablespoon olive oil
- 1 tablespoon butter (or extra olive oil for vegan)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup warm vegetable broth (replaces white wine)
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 7 ounces fresh baby spinach
- Salt & pepper to taste
- Shaved parmesan or vegan cheese for serving
Sensory Flavor Notes
The kitchen fills with warmth as the onion softens, the rice turns translucent, and garlic perfumes the air.
You stir — slowly — and each ladle of broth melts into the rice like silk.
Then the spinach folds in, bright and green, kissed by lemon.
A drizzle of olive oil at the end catches the light.
It’s the taste of calm: soft, citrusy, and deeply comforting.
Step Overview
- Warm the broth and keep it simmering.
- Sauté onion in olive oil and butter until translucent.
- Add garlic and rice, stirring until coated and slightly glossy.
- Deglaze with ½ cup of warm broth (instead of wine), stirring until absorbed.
- Add stock gradually, half a cup at a time, stirring gently after each addition.
- When creamy and tender, add lemon juice, zest, and spinach.
- Season with salt and pepper.
- Serve warm, topped with parmesan or vegan cheese.
Variations
- Spinach & Mushroom Risotto: Add sautéed mushrooms for a deeper, earthy tone.
- Lemon & Asparagus Risotto: Perfect for spring — fresh and aromatic.
- Chicken & Spinach Risotto: Stir in grilled chicken pieces for a heartier version.
- Vegan Style: All olive oil, no cheese — light and radiant.
Serve alongside Broccoli Pesto Pasta or Vegan Mushroom Carbonara for a full Italian-inspired spread.
Nutrition Facts
| Nutrient | Per Serving | % Daily Value* |
|---|---|---|
| Calories | 475 kcal | — |
| Carbohydrates | 88 g | 32% |
| Protein | 8 g | 16% |
| Total Fat | 7 g | 11% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 0 mg | 0% |
| Sodium | 1240 mg | 54% |
| Potassium | 420 mg | 12% |
| Fiber | 4 g | 16% |
| Total Sugars | 4 g | — |
| Vitamin A | 5300 IU | 106% |
| Vitamin C | 18 mg | 20% |
| Calcium | 65 mg | 6% |
| Iron | 5.5 mg | 30% |
Percent Daily Values are based on a 2,000-calorie diet.
FAQs
Q: Can I make this risotto without wine?
Absolutely — this recipe uses lemon and warm broth instead of wine, keeping it alcohol-free yet bright and flavorful.
Q: Can I use frozen spinach?
Yes. Thaw, squeeze out excess water, and stir it in at the end.
Q: How can I make it extra creamy without dairy?
Add an extra tablespoon of olive oil or a spoonful of blended cashews near the end.
Q: Can I prepare it ahead?
Cook until slightly underdone, cool, then reheat with a splash of broth before serving.
Q: What protein pairs well with it?
Try it with Cheesy Garlic Chicken Wraps or High Protein Chicken Salad.
Conclusion
This Spinach Risotto Recipe (with Lemon) is a slow embrace of green freshness and Italian simplicity —
no wine, no hurry, no noise.
Just time, patience, and the quiet satisfaction of flavor unfolding.
Serve it warm, with olive oil and peace.
For more cozy comfort, explore:
Spinach Risotto with Lemon
Ingredients
Main Ingredients
- 5 cups vegetable stock, kept warm
- 1 tablespoon olive oil
- 1 tablespoon butter (or extra olive oil for vegan)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup warm vegetable broth (replaces white wine)
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 7 ounces fresh baby spinach
- to taste salt & pepper
- Shaved parmesan or vegan cheese for serving
Instructions
Preparation
- Warm the broth and keep it simmering.
- Sauté onion in olive oil and butter until translucent.
- Add garlic and rice, stirring until coated and slightly glossy.
- Deglaze with ½ cup of warm broth, stirring until absorbed.
- Add stock gradually, half a cup at a time, stirring gently after each addition.
- When creamy and tender, add lemon juice, zest, and spinach.
- Season with salt and pepper.
- Serve warm, topped with parmesan or vegan cheese.