Spinach Risotto Recipe (with Lemon)
User Reviews
5
Spinach Risotto Recipe (with Lemon)
Description
This risotto begins by gently cooking diced onion and garlic in olive oil and butter, then stirring in arborio rice to coat the grains. White wine or stock is added, and the mixture is gradually cooked with ladlefuls of simmering stock until creamy and tender. Fresh lemon juice and rind are stirred in toward the end, giving a subtle citrus brightness. Baby spinach is mixed in just before serving to wilt softly without overpowering the texture.
The final dish is served topped with shaved Parmesan cheese, adding a savory finish. This risotto works well as a vegetarian main or side dish. Pairing it with grilled chicken, pork chops, or fish can complete the meal with added protein.
The risotto reheats well, making leftovers a convenient choice for lunch. Using chicken stock instead of vegetable stock changes it from vegetarian to non-vegetarian, depending on preference.
Ingredients
- 5 cups vegetable stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups arborio rice
- ½ cup white wine optional, dry
- salt
- black pepper
- lemon juice of 1
- 2 teaspoons lemon rind fresh
- 7 ounces spinach fresh baby leaves
To Serve
- Parmesan Cheese shaved
Instructions
- Heat your stock in a saucepan and keep it simmering while you cook.
- Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).
- Add the garlic, cook for 30 seconds, then add the rice.
- Mix thoroughly to ensure the rice is fully coated in the oil/butter.
- Add the wine (if using), if not, use some of the stock.
- Allow the stock to absorb into the rice, then add stock by the ladle full (about half a cup at a time), allowing the stock to absorb before adding more, stirring frequently.
- Continue adding stock until it’s all gone – then add the lemon juice.
- Taste, then season with salt and pepper.
- Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
- Grate fresh parmesan over the top.
- Devour.
Notes
- Add grilled chicken, pork chops, or fish to serve this risotto as a complete meal with protein.
- Using chicken stock instead of vegetable stock will make this dish non-vegetarian.
- Leftover risotto reheats well and can be prepared in advance for convenient meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 1243mg | 52% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5365IU | 107% |
| Vitamin C | 18mg | 20% |
| Calcium | 65mg | 7% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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