Spinach and lemon risotto

    50 min

    A creamy, rich, decadent dish. This is a really versatile meal, so you can really add anything you want, it doesn't need to be spinach or lemon, it can be chicken, prawns, asparagus, butternut squash, etc.


    2 people made this

    Serves: 6 

    • 2 tablespoons oil
    • 1/2 onion, finely chopped
    • 2 cloves garlic, chopped
    • 1 1/2 mugs risotto rice (arborio or carnaroli)
    • 1 mug white wine
    • 1 litre chicken stock
    • salt and pepper to taste
    • 1 or 2 lemons (depends how lemony you like it)
    • 200g butter, or to taste
    • 200g spinach
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Fry the onion in the oil for about 10 minutes, or until soft and translucent, over a low heat. Then add the garlic and continue to fry for about 2 minutes. Be careful not to let either the onion or the garlic brown as this will ruin the flavour.
    2. Add the risotto rice and mix together with the onion and garlic. Let cook for about 1 minute. Again, be careful not to allow any of it to brown.
    3. Add the wine. Stir constantly.
    4. Once the wine has been soaked up by the rice, start to add the stock. Add about a ladleful at a time but judge for yourself. Keep stirring until all the stock has been soaked up by the rice and the risotto is looking quite creamy. Season accordingly along the way.
    5. Taste the risotto; if the rice is not cooked, keep adding hot water until it is, and remember to always let the rice soak it up before you add more.
    6. Juice the lemon(s) and add to the risotto. Slice the butter and add in a bit at a time. Taste along the way so that it doesn't become too rich for you.
    7. Once the risotto is cooked, seasoned, and rich, then add in the spinach. Chop it if you wish, I prefer it unchopped. Allow the spinach to wilt and let cook with the risotto for about 5 minutes.
    8. Finally stir in the cheese. Taste and season if needed. Bon appetit!

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