Real Italian risotto rice gets stirred exactly 200 times—any less stays chalky, any more turns to mush.
Spinach Risotto
Indulge in a bowl of dreamy Spinach Risotto that’s rich and velvety without a drop of cream! Bursting with fresh spinach and infused with savory vegetable broth, this dish is a hit with kids and adults alike. Stir in some parmesan for that extra cheesy goodness, and watch it disappear from the table!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 onion
- 150g of spinach (fresh or frozen) (5.29 oz)
- 750g of water (26.5 oz)
🥛Dairy & Eggs(1)
- 40g of parmesan (1.41 oz)
🫙Pantry Staples(3)
- 10g of olive oil (0.35 oz)
- 300g of arborio rice or raw buckwheat (10.6 oz)raw buckwheat
- 1 vegetable stock cube
🧂Spices & Seasonings(1)
- salt, pepper, garlic
👨🍳 Instructions
- 1
Chop the onion for 5 seconds at speed 5. Add the oil and sauté for 3 minutes at Varoma (or 120°C) at speed 1, without the measuring cup.
- 2
Add 300g of rice and sauté for 3 minutes at Varoma (or 120°C) at speed 1, without the measuring cup. Scrape the bottom of the bowl when the timer goes off.
- 3
Add the water, spinach, crumbled stock cube, garlic, pepper, and salt.
- 4
Start cooking for the time indicated on your package at 100°C, reverse direction, speed 1.
- 5
Add the parmesan and mix with a spatula.
- 6
Let it rest for a few moments and then serve immediately.
💡 Pro Tips
- ✓Toast your rice at 120°C for exactly 3 minutes to develop a protective starch shell that prevents mushy grains and creates the signature al dente texture.technique120°C for 3 minutes
- ✓Add frozen spinach directly to hot risotto without thawing - the ice crystals break down cell walls and release more flavor while the cold temperature prevents overcooking.ingredient
- ✓Use reverse stirring direction at speed 1 to create gentle convection currents that release starch gradually without breaking rice grains or creating a gluey texture.techniqueSpeed 1 reverse
- ✓Rest finished risotto for 2-3 minutes before serving so residual heat continues starch gelatinization while steam condenses back into the rice for optimal creaminess.timing2-3 minutes
- ✓Add Parmesan off-heat and fold gently with a spatula to prevent the proteins from seizing at high temperatures, which would create stringy rather than creamy texture.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Real Italian risotto rice gets stirred exactly 200 times—any less stays chalky, any more turns to mush.
Spinach Risotto
Indulge in a bowl of dreamy Spinach Risotto that’s rich and velvety without a drop of cream! Bursting with fresh spinach and infused with savory vegetable broth, this dish is a hit with kids and adults alike. Stir in some parmesan for that extra cheesy goodness, and watch it disappear from the table!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 onion
- 150g of spinach (fresh or frozen) (5.29 oz)
- 750g of water (26.5 oz)
🥛Dairy & Eggs(1)
- 40g of parmesan (1.41 oz)
🫙Pantry Staples(3)
- 10g of olive oil (0.35 oz)
- 300g of arborio rice or raw buckwheat (10.6 oz)raw buckwheat
- 1 vegetable stock cube
🧂Spices & Seasonings(1)
- salt, pepper, garlic
👨🍳 Instructions
- 1
Chop the onion for 5 seconds at speed 5. Add the oil and sauté for 3 minutes at Varoma (or 120°C) at speed 1, without the measuring cup.
- 2
Add 300g of rice and sauté for 3 minutes at Varoma (or 120°C) at speed 1, without the measuring cup. Scrape the bottom of the bowl when the timer goes off.
- 3
Add the water, spinach, crumbled stock cube, garlic, pepper, and salt.
- 4
Start cooking for the time indicated on your package at 100°C, reverse direction, speed 1.
- 5
Add the parmesan and mix with a spatula.
- 6
Let it rest for a few moments and then serve immediately.
💡 Pro Tips
- ✓Toast your rice at 120°C for exactly 3 minutes to develop a protective starch shell that prevents mushy grains and creates the signature al dente texture.technique120°C for 3 minutes
- ✓Add frozen spinach directly to hot risotto without thawing - the ice crystals break down cell walls and release more flavor while the cold temperature prevents overcooking.ingredient
- ✓Use reverse stirring direction at speed 1 to create gentle convection currents that release starch gradually without breaking rice grains or creating a gluey texture.techniqueSpeed 1 reverse
- ✓Rest finished risotto for 2-3 minutes before serving so residual heat continues starch gelatinization while steam condenses back into the rice for optimal creaminess.timing2-3 minutes
- ✓Add Parmesan off-heat and fold gently with a spatula to prevent the proteins from seizing at high temperatures, which would create stringy rather than creamy texture.technique