There's something magical about the aroma of a homemade risotto filling your kitchen! This spinach and lemon risotto recipe isn't just about creating a delicious meal – it's about crafting memories around your dinner table.
Don't let risotto intimidate you! With just 35 minutes and some stirring love, you'll create a restaurant-worthy dish that'll have everyone asking for seconds. Ready to start your own risotto tradition? Your kitchen is calling!
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients:
1 litre vegetable or chicken stock
125g butter
1 tbsp olive oil
2 shallots, finely chopped
300g risotto
500g baby spinach
grated rind and juice of 1 lemon
125g Parmesan cheese, grated
salt and pepper to taste
grated lemon rind to garnish
Instructions:
1. Melt 50g butter in a saucepan, add the olive oil and shallots and sauté for 3 minutes.
2. Add the rice and stir to coat the grains thoroughly with the butter and oil. Add a ladleful of stock , enough to cover the rice and stir well. Simmer gently and frequently, adding more stock as each ladleful is absorbed.
3. Before you add the last ladleful of stock, stir in the spinach, lemon rind and juice and season to taste with salt and pepper.
4. Increase the heat, stir well and add the remaining stock and butter. Cook for a few minutes, then add the Parmesan cheese and mix well.
5. Serve, garnished with the remaining Parmesan and extra lemon rind.