Spinach & Lemon Risotto

By suziq

Ingredients

• 3 1/2 cups chicken or vegetable stock
• 1/2 cup butter
• 1 Tbsp. Olive oil
• 2 shallots, finely chopped
• 1 1/3 cups Arborio rice
• 2 cups chopped spinach
• 1 lemon, grated rind and juice
• 1/2 cup freshly grated Parmesan Cheese
• salt and pepper
• grated lemon rind, for garnish, if desired

Preparation

Step 1

Pour the stock into a saucepan and simmer gently over medium heat.

Melt half the butter with the oil in a heavy saucepan and fry the shallots for 3 minutes but do not let them brown.

Add the rice and stir well to coat the grains thoroughly with butter and oil. Add enough stock to just cover the rice, stir again and simmer gently, stirring all the time.

When most of the liquid has been absorbed, add more stock. Continue cooking and adding the stock, a ladleful at a time until almost all the stock has been absorbed.

Before you add the last of the stock, stir in the chopped spinach, lemon rind and juice and season with salt and pepper. Increase the heat, stir well, then add the remaining stock and butter. Let the risotto cook for a few minutes, then add half the Parmesan and mix in well.

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