Spinach and Taleggio Risotto

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Spinach and Taleggio Risotto
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  • Gluten Free
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 25 min
  • Serving: 4

PRESENTATION

Spinach and taleggio risotto is super popular up in Lombardy, where creamy rice dishes—seriously comforting—always have a spot at the dinner table. In this spinach risotto, you get that deep green color from fresh spinach blended into a silky cream, which mixes perfectly with the rich, almost tangy taste of taleggio cheese. Really, this cheese is something else. Taleggio is a local favorite in Northern Italy. It’s known for its soft texture and a salty, pretty strong flavor that stands out against the mild sweetness of the spinach. Folks love how the cheese gets all melty and smooth, giving every spoonful a creamy finish. And listen, this isn’t just food that fills you up; it’s the kind of thing people crave on a cold night, especially when you want something both colorful and warming. With taleggio risotto, the flavors just pop, and the texture is so tender it’s like eating comfort by the spoonful.

In many homes across Lombardy, this dish is considered an easy risotto recipe—pretty simple for treating everyone without much fuss. The combo of spinach and taleggio is super popular, but there’s always room to swap in another cheese or even throw in some different greens if that’s what’s in the fridge. I mean, risotto is famous for being flexible like that, and every household has its twist on the Italian risotto recipe. The way the spinach cream blends into the arborio rice is what makes this dish look so lively. And it gives the whole thing a moist, almost luxurious feel. Because you’re working with simple, fresh stuff, the flavors stay clean, and the cheese brings out that little bit of earthy aroma you only get from good, regional ingredients. Some folks in Lombardy even call this a perfect winter meal, but truthfully, spinach and taleggio risotto fits right in any time you want something both comforting and a little fancy—without being complicated. It’s hard to beat that mix of soft, cheesy rice and greens when you want a vegetarian risotto that feels both special and totally homey. If you’re looking to dive into Northern Italian cuisine, for real, this dish is a must-try for its balance of flavors and textures.

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INGREDIENTS

Rice 1 ½ cup (320 g) - for risottos
Shallot 1
Extra virgin olive oil to taste
Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
Black pepper to taste
Butter 3 ½ tbsp (50 g)
Vegetable broth 3.3 cups (800 g)
For the Spinach Cream
Spinach 7 cups (200 g)
Garlic 1 - poached
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
For the Taleggio Fondue
Taleggio cheese 5.3 oz (150 g)
Fresh liquid cream ¼ cup (50 g)
Preparation

How to prepare Spinach and Taleggio Risotto

To prepare the spinach and taleggio risotto, first place the garlic clove in a pan and add the oil 1, let it brown. Add the spinach 2, set aside a few leaves for plating. Season with salt and pepper 3. Cook on high heat for a few minutes.

Remove the garlic 4 and transfer everything to a blender 5. Blend until smooth and creamy 6.

Cut the taleggio into pieces 7. Heat the cream in a saucepan and add the cheese 8. Let it melt completely 9 and set aside.

In a pot, pour the oil and add the finely chopped shallot 10. Let it wilt for a few minutes. Add the rice and toast it 11. Then pour in the vegetable broth and cook 12.

When the rice is cooked and quite dry, add the cold butter 13, the Parmesan cheese 14, and the spinach cream 15. Turn off the heat and stir.

Plate and add the taleggio cream 16, a few fresh spinach leaves 17, and a sprinkle of pepper. Your spinach and taleggio risotto is ready to be enjoyed 18!

Storage

The spinach and taleggio risotto should be consumed as soon as it is ready, but if there are leftovers, you can store them in the refrigerator, in a closed container, for up to 1 day.

Advice

If you don't like taleggio or don't have it available, you can replace it with something lighter like ricotta or robiola.

A handful of toasted walnuts or almonds will give a crunchy note that pairs well with the creaminess of the dish.

For a heartier version, you can add crispy bacon cubes, speck, or smoked salmon.

If you enjoyed this combination, try it also in the Pasta with spinach and taleggio variant!

For the translation of some texts, artificial intelligence tools may have been used.
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