Spinach Risotto with Pine Nuts

This warm and hearty dish highlights popular winter greens, creamy risotto, and a satisfying texture contrast with a sprinkle of crunchy toasted pine nuts.

Risotto with spinach is an especially nice choice when other vegetables are in hiding for the winter.

Local highlights:
Spinach and Onions from my awesome local farmers
Homemade chicken stock or veggie stock

Spinach Risotto with Pine Nuts

Spinach Risotto with Pine Nuts


  • 6 cups stock (vegetable/turkey/chicken)
  • 3 Tbsp olive oil
  • 1/3 cup finely chopped yellow onion
  • 3/4 lb. fresh spinach, washed, large stems removed
  • 2 cups Arborio rice
  • 2/3 cup dry white wine or sake
  • 2 Tbsp butter
  • 2 Tbsp grated Parmigiano-Reggiano cheese
  • Grated nutmeg, to taste
  • Salt and ground pepper, to taste
  • Pine nuts, toasted, for garnish


  1. In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat. Meanwhile, toast pine nuts: put them in a dry skillet over medium-low heat, stirring often so they don't burn, for about three minutes or until they look and smell toasty. Remove nuts from heat and set aside.
  2. In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside. Add a little more olive oil to the pan if needed to coat the rice.
  3. Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time (about a cup) and stir/cook until the stock is almost completely absorbed before adding more. This should take 15-20 minutes total. Reserve 1/4 cup stock to add with the spinach. (Guessing on that measurement is fine, don't worry about trying to pour hot stock into a little measuring cup, and definitely don't pour it into a cold glass one!)
  4. Add the spinach back to the pan and add the last bit of stock. Cook, stirring occasionally, until the spinach is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat and stir in the butter and cheese. Season with nutmeg, salt and pepper, and sprinkle toasted pine nuts on top to serve.