Florentine Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains in the oil. Cook for a few minutes until the rice becomes translucent.
• STEP 3.Gradually add vegetable broth to the pan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.Stir in the spinach and Parmesan cheese until the spinach wilts and the cheese melts. Season with salt and pepper to taste.
• STEP 5.Serve the Florentine risotto hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.

Cooking Tips

• Use a good quality vegetable broth for the best flavor.
• Be sure to stir the risotto constantly to prevent it from sticking to the pan.
• Add the spinach at the end of cooking to retain its vibrant green color.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat gently on the stovetop, stirring occasionally.
• Serve the Florentine risotto as a main dish or as a side to grilled chicken or fish.