INGREDIENTS
▢5 cups vegetable stock
▢1 Tbs olive oil
▢1 Tbs butter
▢1 small onion diced
▢3 cloves garlic minced
▢2 cups Arborio rice
▢½ cup dry white wine optional
▢Salt and pepper
▢Juice of 1 lemon
▢2 tsp fresh lemon rind
▢7 oz fresh baby spinach leaves
To Serve
▢Shaved parmesan
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.
TIPS & NOTES:
Add some protein to make it a complete dinner – grilled chicken, or pork chops make a great accompaniment. Grilled fish filets would be good too!
Use chicken stock if that is what you have (but it won’t be a vegetarian dish)
This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch!