Fresh Spinach, Arugula and Lemon Risotto

spinach, arugula and lemon risotto

Fresh Spinach, Arugula and Lemon Risotto

One of my chicken gals laid an egg today!  Yes, I splattered the good news all over facebook, instagram, and twitter.

After my little social media blitz, I joyously announced the good news to my two sassy gals.  To which the reply was less than enthusiastic.

One of my sassy gals gets a pass on enthusiasm as she’s still recovering from surgery, but I thought my youngest gal would be a little more thrilled about the good news.  I was on the receiving end of “that’s nice Mom”.

chicken egg

Our first egg

I did however get a resounding “hurrah” for this lovely little spring green dish of risotto.  One of my youngest gals favorite comfort foods.

Risotto can be simply flavored with just a hint of spiciness from sautéed shallots, layered with the subtle saltiness of fresh grated parmesan, or exquisitely prepared with earthy porcini’s and lightly drizzled with the distinct pungent flavor of truffle oil.

This risotto however is most beautifully in between.  Hmmm… I’m sounding a bit like Goldilocks and the Three Bears.  This risotto is just right. 🙂

spinach, arugula and lemon risotto

Fresh Spinach, Arugula and Lemon Risotto

Beautifully green with the distinct peppery taste of fresh arugula and the subtle grassiness of fresh spinach.  Then combined with a spritz of fresh lemon, garlic cloves and olive oil, this risotto seems to complete the spring season of risottos.

Bright in color and happy on the palate.  What every spring risotto aspires to be.

Fresh Spinach, Arugula and Lemon Risotto

Serves 4 to 6


1 cup fresh spinach, packed (I used baby spinach leaves)

1 cup fresh arugula, packed (I used baby arugula leaves)

2 cloves garlic, crushed

Zest of one lemon

2-3 tablespoons lemon juice

¼ cup extra virgin olive oil

Salt and pepper to taste

3 tablespoons butter

1 shallot, chopped

2 cups Arborio rice

½ cup dry white wine

6 cups vegetable broth, warmed

½ cup grated parmesan cheese


Combine the arugula and spinach leaves, garlic, lemon juice and olive oil in a food processor.  Blend until coarsely chopped.  Fold in the lemon zest.  Season to taste with salt and pepper.

In a large saucepan bring the broth to a simmer.  Cover and keep warm over low heat.

Melt the butter in a heavy large pot over medium heat.  Add the chopped shallot and sauté until tender, about 5 minutes.

Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.

Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth ½ cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20 minutes.

Stir in the spinach arugula mixture. Continue cooking, adding more broth ¼ cup at a time, until rice is creamy and tender, about 10 minutes longer.

Season the risotto with salt and pepper.  Transfer to a bowl and sprinkle with the parmesan cheese.  Serve immediately.




  1. Congratulations to your little chicken:) and you! This dish is perfect for the occasion!xx

  2. So vibrant, so fresh, so green! It’s spring on a plate and your chicks definitely know it too 😉

  3. I would be just as excited if my chicken laid an egg. I wish I had a chicken. Congratulations 🙂 Risotto looks fabulous, so colorful. And looks so Springy.

  4. Look at these beautiful spring colors! So fresh and green. And here’s to many more eggs:)

  5. Congratulations! That is so exciting. And this risotto certainly looks properly celebratory. 🙂

  6. Beautiful dish Karista. We are having such a wonderful Spring so far – this dish fits the mood perfectly. Congrats on the egg!

  7. How bright and clean sounding!

  8. I love the egg – I would have been shouting out loud with joy too 🙂 Fantastic !
    Love your risotto – it’s such a beautiful dish!

  9. This sounds amazing. I’m going to try it tonight since I have all the ingredients. And, I just got the Breville Risotto Plus so I can try it the lazy way. I’ll keep you posted and let you know how the new rice cooker does with Risotto.

  10. “Bright in color and happy on the palate.” – this sentence alone makes me want to try this! Looks delicious and perfect for Spring —

  11. I can’t wait to try this recipe!

  12. Ooooh, an EGG! Happy Spring, for sure!
    Love those flavors in the risotto 🙂

  13. Yay! I can imagine how exciting it must be to go out and find the first egg. I remember gathering eggs with my grandparents on their farm when I was a kid…it never got old. I’m so sorry to hear that one of your chicks had to have surgery. I hope she’s okay and will make a full recovery. Love this risotto! I want it! I can imagine how lovely and refreshing this would be, and I might even add a little fresh asparagus when it’s in season. 🙂

    • Thanks Betsy! Nothing like farm fresh eggs, even if the farm is in the middle of the city. LOL! Oh, yes, some asparagus in this risotto would be fabulous!! Actually, it was my oldest daughter who had surgery. But she’s doing well and recovering nicely. Have a fabulous week!

      • Yes, I realized it was your daughter and not one of the real “chicks”. I was trying to be clever, but probably should have put the quotes around it or added the word human, LOL! Anyway, I’m glad she’s recovering nicely and hope she continues to do so. You have a great week, too! 🙂

    • Hahaha! So sorry Betsy! My brain is running on little sleep these days. I see now what you meant. 🙂

  14. Kristin Taylor Bryan says:

    I’m happy about the egg!!! 😉 I also love this recipe! It’s definitely going into my weekly dinner plan as soon as were moved into the new place.

  15. I hope your girl is recovering well. Thoughts and prayers coming your way. Yeah on the first egg but double yeah on this delicious spring risotto. Take care of your family and yourself! BAM

    • Thanks so much Bam. She’s doing well and working through the recovery process. It’ll take some time to feel 100% again but she’s well on her way. 🙂 Thank you so much for the thoughts and prayers my friend 🙂 Hugs!

  16. I’ll cheer loud and clear for the first egg !
    and the risotto sounds perfect – light and tasty, fresh and healthy. Perfect


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