Lemon and Spinach Risotto

Ingredients:

• 1.5 litres vegetable stock
• 1 cup (250ml) dry white wine
• 40g butter
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 2 cups (440g) arborio rice
• 300g English spinach, trimmed and chopped
• 1 tspn finely grated lemon rind
• 2 tblsp lemon juice
• 1/4 cup (60ml) cream
• 3 tblsp free flat leaf parsley
• 1/4 (25g) freshly grated parmesan

Method:

1. Heat stock and wine in saucepan, cover, and keep at a low simmer.
2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring for 5 mins, or until soft. Stir in the rice until well coated.
3. Add 1/2 cup (125ml) hot liquid and stir constantly over medium heat until all the liquid is absorbed. Continue adding more liquid, 1/2 cup at a time, stirring constantly, for 20-25 mins or until all the liquid is absorbed and the rice is tender and creamy. Before adding the last 1/2 cup of stock, add the spinach, lemon rind and juice.
4. Remove from heat, stir in the cream, parsley and Parmesan and serve immediately.

James the Not So Skinny Cook