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Makes

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium shallot finely diced
  • 3 garlic cloves minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 –5 cups vegetable stock kept warm
  • 5 cups fresh spinach roughly chopped
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • ¼ cup chopped fresh herbs parsley, chives, and tarragon work beautifully
  • Salt and freshly ground pepper to taste

Instructions

  • In a large sauté pan or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic and cook for 3–4 minutes until softened but not browned.
  • Add the rice and cook for 1–2 minutes, stirring frequently, until the rice grains become slightly translucent at the edges but remain white in the center. This toasting step enhances the rice’s flavor.
  • Pour in the white wine, stirring constantly until it has mostly evaporated and the pan is fragrant, about 1–2 minutes.
  • Begin adding the warm vegetable stock, one ladleful at a time, stirring gently after each addition. Allow the stock to be absorbed before adding more. Continue this process for about 18–20 minutes, or until the rice is creamy and just tender with a slight bite (al dente). You may not need all the stock, or you may need a little more.
  • When the risotto is nearly done, stir in the chopped spinach and cook for another 2–3 minutes, just until the spinach is wilted and fully incorporated.
  • Remove the pan from the heat. Stir in the remaining butter, Parmesan cheese, lemon juice, lemon zest, and fresh herbs. Season generously with salt and freshly ground pepper to taste.