Spinach and Lemon Risotto

The Lemon & Lime Cookbook, p. 22

4 cups chicken or vegetable stock

8 tablespoons butter

1 tablespoon olive oil

2 shallots, finely chopped

1 ½ cups arborio rice

1 pound fresh baby spinach leaves, washed

Grated zest and juice of 1 lemon

2/3 cup freshly grated Parmesan cheese

Salt and pepper

Grated lemon zest, to garnish (optional)

Heat the stock in a saucepan to a gentle simmer.

Melt 2 tablespoons of the butter and the olive oil in a saucepan, add the shallots, and sauté for 3 minutes.

Add the rice and stir well to coat the grains thoroughly with butter and oil. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and continue to stir as frequently as possible, adding more stock as it is absorbed.

Before you add the last amount of the stock, stir in the chopped spinach and lemon zest and juice. 

Do the spinach in batches. It reduces quickly.

Season with salt and pepper to taste. Increase the heat, stir well, then add the grated Parmesan and mix in well. 

So much wonderful cheese.

Serve garnished with black pepper and grated lemon zest, if liked.

Served with a nice preseasoned chicken thigh.

My Rating: 5/5 "Excellent. Superb. Tart, cheesy, and grounded in the earthy flavor of spinach. Sophisticated comfort food."