SPINACH AND LEMON RISOTTO

Spinach and lemon risotto image

Provided by DessertDreamer

Time 35m

Yield Serves 4

Number Of Ingredients 10

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1 litre chicken or vegetable stock
125g butter
1 tablespoon olive oil
2 shallots, finely chopped
300g risotto rice
500g baby spinach
chopped grated rind and juice of 1 lemon
125g parmesan cheese, grated
salt and pepper (season to taste)
grated lemon rind, to garnish

Steps:

Heat the stock in a saucepan to a gentle simmer
Melt 50g of 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 each ladleful is absorbed.
Before you add the last of the stock, stir in the chopped spinach, lemon rind and juice and season to taste with salt and pepper. Increase the heat, stir well then add the remaining stock and butter. Cook for a few minutes, then add half the parmesan and mix well. Serve garnished with the remaining parmesan and extra lemon rind.