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Spinach Risotto

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Description

We are using baby spinach because of its convenience and tenderness. If you are using mature spinach, thoroughly rinse it first. You may want to blanch it first for a few seconds, before chopping and using in this recipe.

Ingredients:

  • 5 tablespoons butter, divided 4 tablespoons and 1 tablespoon
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning (dried herbs such as basil and thyme)
  • 1/8 teaspoon ground nutmeg
  • 2 cups (400g) risotto rice (Arborio, carnaroli, vialone nano)
  • 1/2 cup white wine
  • 5 cups chicken stock, or vegetable stock for vegetarian option
  • 3/4 cup shredded Parmesan cheese
  • 8 ounces baby spinach, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, more to taste