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Spinach Risotto

Spinach Risotto


  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves, minced
  • 2 cups short-grain rice, such as Arborio
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 package (10-ounce) fresh spinach, stemmed and coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1 cup freshly grated Parmesan cheese


  1. In a large skillet or stovetop-safe vessel, melt butter over medium heat. Add onion and garlic. Stirring occasionally, cook until tender, about 5 minutes.
  2. Add rice. Cook and stir for two minutes, or until the rice is well coated. Place stovetop-safe vessel with rice mixture in slow cooker or spoon rice mixture into slow cooker crock.
  3. Pour in chicken broth, wine, salt and pepper.
  4. Cook on HIGH 1 to 1 1/2 hours or until rice is tender and most of liquid is absorbed.
  5. Stir in spinach, basil and Parmesan cheese. Cook 15 minutes longer until spinach is wilted and cheese is melted.
Serves:   6

Course: Main Course

Prep Time: 10 - 20 minutes

Cook Time: 1-2 hours

Recommended Products: Slow Cookers

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