Pasta, Noodles and Rice Recipes - Spinach and Lemon Risotto Recipe

Ingredients

Serve 4

• 1 liter/1 3/4 pints Chicken or Vegetable Stock

• 125 g/4 oz butter

• 1 tablespoon olive oil

• 2 shallots, finely chopped

• 300 g/10 oz arborio or carnaroli rice

• 500 g/1 lb spinach, chopped

• grated rind and juice of 1 lemon

• 125 g/4 oz Parmesan cheese, freshly grated

• salt and pepper

• grated lemon rind, to garnish

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Method:

1. Place the stock in a saucepan and simmer gently.  Melt half of the butter and the olive oil in a saucepan, add the shallots and sauté for 3 minutes.

2. Add the rice and mix well to coat each grain with the butter and oil. Add enough of the stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

3. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

4. Before you add the last of the stock, stir in the chopped spinach, lemon rind and juice, and season with salt and pepper.

5. Increase the heat, stir well then add the remaining stock and butter. Allow to cook for a few minutes, then add half of the Parmesan and mix in well.

6. Serve garnished with the remaining Parmesan and grated lemon rind, if liked.