Buttery Lemon Spinach Risotto

Ingredients
4 cups cooked Carnaroli rice (alternatively use arborio)
1 stick butter, salted
2 shallot (or 1/2 yellow onion) = about 1/2 cup
1/4 cup thinly sliced green onion
5 small cloves of garlic
2 – 3 TBSP of lemon (according to taste)
2 TEA grated lemon zest
2 cups (packed) baby spinach leaves, washed and de-stemmed
1/2 cup of Parmesan (or alternatively Cotija cheese; I’ve tried feta and that works well too!)
Salt and pepper according to taste
Optional: Shiitake, button or baby portabella mushrooms

Directions
Cook the rice according to instructions and set aside. When cooking rice it is often more flavorful if you cook it in vegetable stock, but you can certainly use water for this recipe because the sauce will have a lot of impact.

In a medium-sized skillet, using medium heat, melt the butter and lightly saute the two onions and garlic (and mushrooms if you’re using them), until they are soft and tender, about 3 – 4 minutes. Add the lemon juice and zest, along with the cooked rice and stir until everything is heated. Add the spinach last and allow it to steam/cook in the pot with the lid on for a moment.

When everything is coated through and through, add the cheese and salt and pepper. You can garnish with lemon slices or dazzle everyone with a little more cheese on top! For a complete meal a protein on top like some grilled prawns or chicken.

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