Spinach Risotto

This spinach risotto follows the classic Italian technique of slowly adding stock to arborio rice, one ladle at a time, until the rice releases its starch and becomes creamy. Frozen spinach is stirred in at the end along with grated parmesan, which melts into the rice and adds a savory richness. Five ingredients, one pot, and about 40 minutes is all it takes.

Carb-Rich Dinner for Hard Training Days

At 68g of carbohydrates per serving, this risotto is ideal the night before a long run or race. Risotto rice is a high glycemic carbohydrate that digests easily, so it replenishes glycogen stores efficiently without causing digestive discomfort. The spinach adds iron, magnesium, and vitamin K, all of which support athletic performance and recovery. Parmesan contributes protein and calcium along with the umami flavor that makes risotto so satisfying.

Getting the Texture Right

The secret to good risotto is patience. Add the stock gradually and stir frequently so the rice releases its starch evenly. Do not rush the process by adding all the stock at once, or the rice will cook unevenly and the texture will be soupy instead of creamy. The finished risotto should flow slowly when you tilt the pan, not sit in a stiff mound or run like soup.

Leftover risotto firms up in the fridge, but you can revive it by reheating with a splash of stock or water. It also makes excellent risotto cakes: shape cold portions into patties, coat in breadcrumbs, and pan-fry until crispy on both sides.