Go Back

Risotto with Spinach and Thyme

Course Side Dishes
Cuisine Italian


  • 1 cup Shallots, chopped (2 large shallots)
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 cup Italian Pinot Grigio
  • 2 cups Arborio rice
  • 6 cups Parmesan Broth
  • 3 oz baby spinach chopped (4 cups)
  • 1 tablespoon fresh thyme
  • 1/2 cup Parmesan grated
  • salt and fresh ground pepper to taste


  • In a saucepan, melt butter and heat oil. Add shallots and sauté for 4-5 minutes or until they are translucent.
  • Add rice and continue sautéing for another 4-5 minutes. The edges of the rice should start to turn translucent.
  • Add the wine. Cook until all the wine has been absorbed into the rice.
  • Add 3 cups of the broth. Cook until the liquid has been absorbed, stirring occasionally. Don’t let rice stick to the bottom of the pan. Keeping adding rice 1 cup at a time, allowing the liquid to be absorbed before adding more broth.
  • Remove from heat and season with salt and fresh ground pepper. Fold in the spinach, thyme and Parmesan.