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Spinach Lemon Risotto

Spinach + Lemon Risotto

I have always been a big fan of risotto. I’ve been making it for years and it’s become one of my staple side dishes – especially when I’m looking to impress my friends and family. Yes, it does take a bit of work, but I’ve never made a risotto that wasn’t worth the effort.
This particular recipe perfectly pairs the smooth, creamy texture of the rice with the earthiness of the spinach, saltiness of the Parmesan, and bitterness of the lemon. It provides a perfect balance on the tongue and palate. Although categorized as a side dish, this risotto would stand up perfectly as an elegant appetizer or even a hearty vegetarian main course.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: Italian
Calories: 270
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 6 cups chicken broth low or reduced sodium
  • 3 tbsp olive oil divided
  • 1/2 cup shallots minced
  • 4 cloves garlic minced
  • 1/4 cup white wine
  • 2 cups baby spinach chopped
  • 1 lemon juice + zest
  • 5 tbsp butter divided
  • 1/2 cups Parmesan cheese grated
  • 2 tsp Kosher salt divided

Equipment

  • microplane
  • citrus juicer
  • frying pan
  • large Dutch oven
  • large pot
  • ladle
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and mince garlic and shallots, chop spinach, grate and juice lemon, grate Parmesan, measure and separate all ingredients.
Cooking + Assembly
  1. In a large pot, heat the broth over low heat and keep warm throughout the process.
  2. Add 1 tbsp each of butter and oil to a frying pan over medium heat. Add spinach, sprinkle with 1 tsp of salt, and cook until wilted. Remove from heat and set aside.
  3. Add remaining olive oil to the Dutch oven and cook shallots and garlic over medium heat until soft and translucent - about 2 minutes - stirring continuously with a wooden spoon to avoid browning.
  4. Add uncooked rice to the pot and cook until it begins to take on a golden colour. The add the white wine and stir continuously until all liquid has been absorbed.
  5. Begin adding the warm broth about a 1/2 cup at a time, stirring constantly until the liquid has been absorbed. Repeat until all the remaining broth has been used.
  6. Reduce heat to low and add lemon juice, lemon, zest, spinach, and butter to the rice. Stir well to combine.
  7. Remove from heat and add the grated Parmesan and remaining salt to the risotto. Stir until the cheese has melted. Serve immediately.