Spinach & Chilli Risotto Soup

Spinach & Chilli Risotto Soup by @coxys_kitchen

There are so many different varieties of risotto; from veggie versions such as beetroot risotto, to ones that incorporate fish or meat, and ones that come in the form of a soup like this Spinach & Chilli Risotto Soup. This is the type of soup you would serve as a main course for lunch or a [slightly] lighter evening meal, but whatever the course, this Spinach & Chilli Risotto Soup will most certainly fill you up. With spinach and other greens just coming into season, this is the perfect dish to take you from winter into spring.

Recipe serves 4 people

Prep time: 15 minutes

Cooking time: 45 minutes


  • 675g fresh or frozen spinach leaves, washed
  • 45ml extra virgin olive oil
  • 1 small white onion, finely chopped
  • 2 garlic coves, finely chopped
  • 1 small fresh chilli, seeded and finely chopped
  • 225g risotto rice (any type of risotto rice will work fine)
  • 1.2 litres of vegetable stock
  • Salt and freshly ground black pepper
  • Parmesan or Pecorino cheese shavings to serve


  1. If using fresh spinach, wash the spinach then place it in a large pan with a couple of teaspoons of water. Add a large pinch of salt, then steam with the lid on until the spinach has wilted. Once wilted, drain the spinach, but reserve any of the liquid that has come out of the spinach. If using frozen spinach you can skip this step, all you need to do is make sure the spinach is defrosted. As with the fresh spinach, reserve any of the water that comes out after defrosting.
  2. Chop the wilted or defrosted spinach, either with a large kitchen knife, or in a food processor until almost a puree.
  3. Heat the oil in a large pan and add the onion, garlic and chilli and cook gently for 4-5 mins until soft. Now stir in the rice and coat well with the oil mixture, then pour in the stock and the reserved spinach liquid. Bring up to the boil then lower the heat and simmer for 10 mins.
  4. Finally, add the spinach and season to taste with salt and pepper. Cook the soup for a further 5-7 mins, or until the rice is done. On this occasion you can cook the rice past ‘al dente’, but not too much, you don’t want mushy rice! Check the seasoning again and adjust if necessary. Ladle into warmed bowls and top with shavings of parmesan or pecorino and serve straight away.

Coxy’s Kitchen Tip…

Why not try substituting the spinach for Swiss chard instead.

For more delicious recipes from Sarah


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