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June 3

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Recipe: Spinach & Lemon Risotto PDF Print E-mail

by Janice Malin

5-6 cups vegetable stock
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, minced
coarse salt to taste
1 1/2 cups arborio rice
10-12 ounces of coarsely chopped spinach or baby spinach leaves
grated zest of 1 lemon
3 tablespoons fresh squeezed lemon juice
2 tablespoons fresh chopped parsley, or herbs of choice such as rosemary, sage, basil
1/2 cup grated, good quality parmesan cheese, plus additional for the table

Heat the stock and keep simmering. In a large heavy-bottomed skillet or saucepan (I use a large, wide enameled cast-iron pot) combine the butter, olive oil, shallots, and salt over moderate heat. Stir and cook until shallots are soft and translucent. Do not let them brown. Add the rice and stir until rice is coated with fats, and somewhat translucent, about 2-3 minutes. Add a ladleful of stock, stirring constantly until most of the stock is absorbed. Lower the heat and add another ladleful of stock and continue in this fashion, stirring and adding stock as needed. Keep the mixture simmering slowly and the rice covered with a veil of stock. Stir frequently and taste regularly. After about 12 minutes, add the spinach in batches, covering to steam, making sure the rice does not stick. When the spinach is cooked in and the rice is almost tender but firm to bite, about 17 minutes total cooking time, remove from heat and stir in lemon zest, lemon juice, herbs, and parmesan cheese. Allow to stand covered for a couple of minutes before serving to allow the flavors to blend. Taste for seasoning. Serve in shallow bowls with extra parmesan.
4-5 servings