By Shanta Nimbark Sacharoff

One of the main ingredients in this dish is the nutrient-dense spinach. Spinach is rich in vitamin K, vitamin A, iron and antioxidants which support heart health, strengthen bones, aid digestion and promote eye health. Another ingredient used in this dish is rice, which provides quick-releasing energy along with iron, zinc and magnesium which support the immune system and muscular health.

Ingredients:
4 to 5 cups vegetable broth, preferably home-made (see notes) or store-bought
6 to 7 cups baby spinach leaves, thick stems removed
1 cup parsley leaves, stems removed
1½ to 2 tablespoons or less olive oil or butter
1 cup Arborio rice (do not wash)
½ cup white wine
½ teaspoon or to taste salt (reduce the amount if store-bought broth is used)
Freshly ground black pepper to taste
¼ cup sliver almonds (lightly toasted)
Few tablespoons of grated Parmesan cheese

Buy or prepare the broth at home. Set it aside or refrigerate till ready to use. When ready to make risotto, heat the broth in a pot. Add the salt if the broth is homemade without salt. Keep the broth hot at low heat for the entire duration of making the risotto. The secret of making a good risotto is to cook it slowly over a low heat by adding a ladle of hot broth at short intervals. Next, prepare the spinach puree. Trim, wash and drain spinach and parsley leaves. Place them in the jar of a food processor or an electric blender with ½ cup of vegetable broth. Puree the mixture and set it aside in a bowl.

Choose a heavy bottom (but not iron) pan and heat the butter or oil. Add the rice and sauté with a wooden spoon for a few minutes so that the rice is moistened by the oil or butter. Next add the wine, all at once, and continue to stir for a couple of minutes until the wine is absorbed completely.

Next, start adding the broth into the rice, ½ cup a time. Stir the rice to distribute the broth for a couple of minutes. Next, keeping the heat at a low temperature, cover and cook for five minutes. Then open the lid and add the second batch of ½ cup broth and stir the rice for a couple of minutes. Cover and cook for a few minutes and then add the third batch of broth.

Repeat the process of adding the ½ cup of broth and mixing it thoroughly by gently scraping the mixture from the sides and the bottom, until the last half cup of broth remains in the pot. This process will take about 20 minutes. Now the rice is almost cooked to an al dente texture. Next, add the spinach puree mixture to the rice and the last batch of broth. Stir the mixture for two to three minutes to distribute the pureed mixture thoroughly. Add the freshly ground black pepper to taste and more salt, if needed. Then, cover the risotto and cook for the last few minutes. Then, uncover to mix again. Lastly, keep it covered for five minutes before adding the nuts. Then add the nuts on top. Serve the risotto while it is hot. Add the grated cheese right before serving. Serve this colorful risotto alongside of a bowl of cream of vegetable soup or another vegetable side dish to complete your meal.

Makes five to six servings.

Recipe by Shanta Nimbark Sacharoff, copyright 2026. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She teaches vegetarian and vegan cooking classes at her home and gives cooking demonstrations for the public at SFPL branches frequently which you can find by viewing San Francisco Public Library’s event page. You can also view her recipes via videos on YouTube by searching Shanta Nimbark Sacharoff’s YouTube videos.