Spinach & Lemon Risotto Recipe

The kitchen is my comfort zone. I can usually spend an awful lot of time in there though this was a quick lunch prepared in 30 minutes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

1 litre vegetable stock
125g butter
1 tbsp olive oil
1 medium size onion, chopped
300g arborio rice
500g baby spinach, chopped
1 lemon, juice & rind 
125g Parmesan, grated
salt & pepper

1. Heat stock to boil, then simmer on medium heat.

2. Melt 50g butter and the oil in a saucepan. Add chopped onion and sauté until softened.

3. Add aborio rice. Srir to coat with melted butter and oil.  Add a ladle of vegetable stock at a time, stirring after each addition until liquid has been absorbed before adding more. This should take around 20 minutes in total.

4. Before adding the last ladle of stock, add the chopped spinach, lemon rind and juice with salt and pepper to taste. Increase heat, stir in the remaining stock and butter.  Cook for a few minutes, then add half the Parmesan and mix well.

5. Serve with remaining Parmesan and grated lemon rind.