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Creamy Spinach Risotto with Garlic & Mozzarella

This creamy and cheesy spinach risotto with the delicious undertone of garlic is not only easy to make, but also makes a perfect comfort food for your table. Enjoy it as a rich side dish or a hearty main course.
1
50 min
TOTAL TIME
402
CALORIES
$1.37
PER SERVING
Creamy Spinach Risotto with Garlic & Mozzarella
Directions
RISOTTO
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic to the pot and cook until onion becomes transparent.
2
Add Arborio rice to the pot and stir with the onion and garlic for about 2-3 minutes until rice is lightly toasted.
3
Start adding vegetable broth, one cup at a time, stirring constantly and letting each cup of broth be absorbed before adding the next. Continue this process until the rice is tender.
4
When the rice is cooked, stir in the chopped spinach and cook for an additional 2-3 minutes until spinach is wilted.
SAUCE
5
In a separate pot, add whole milk and all-purpose flour. Whisk thoroughly to remove any clumps of flour. Heat the mixture slowly on medium heat until it starts to thicken up.
6
Add shredded mozzarella cheese, sea salt, black pepper, and garlic powder to the sauce. Stir until cheese is completely melted.
COMBINING
7
Pour your cheese sauce over the spinach risotto, stirring gently to combine. Continue cooking for another 2-3 minutes until all ingredients are well mixed.
FINISH
8
Serve the Creamy Spinach Risotto with Garlic & Mozzarella immediately for best taste.
Health Info
Macros
54g
CARBS
14g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?