Lemon Parmesan Spinach Risotto | Real Housemoms
4 from 5 votes

Lemon Parmesan Spinach Risotto

Course Side Dish
Servings 4
Author Michele


  • 1 Tablespoon olive oil
  • 3 cloves garlic minced
  • 1-1/2 cups arborio rice
  • 5 cups low sodium chicken broth
  • Juice from one large lemon about 3 tablespoons
  • 3 cups shredded fresh baby spinach washed and drained
  • 1/2 cup shredded parmesan cheese
  • additional lemon zest for garnish


  • In a large skillet over medium heat, add olive oil. When hot, add minced garlic, and stir for one minute. Add in arborio rice and stir for about 1 more minute. Add in one cup chicken broth and stir until the rice absorbs the majority of it. Continue stirring and adding broth one cup at a time, waiting until the liquid is mostly absorbed before adding another cup of broth. This process will take about 20 to 25 minutes. Then add lemon juice and stir until it is mostly absorbed. Then add in fresh spinach and stir. Grate fresh parmesan cheese on top. Add lemon zest for garnish. Serve hot.