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Spinach and lemon risotto

Recipe from: 2/28/2001 12:00:00 AM
Ingredients 10
Servings 4


  • 1
    chicken or vegetable stock
  • 125
  • 15
    olive oil
  • 2
    shallots or a small onion, peeled and finely chopped
  • 300
    arborio rice
  • 500
    spinach, trimmed and chopped
  • 1
    lemon, grated peel and juice
  • 125
    Parmesan cheese, freshly grated
  • salt and freshly ground black pepper
  • grated lemon peel to garnish


Heat stock to simmering point in a saucepan. Melt butter and olive oil in another saucepan and add shallots. Sauté for 3 minutes. Add rice and stir well to coat grains thoroughly with butter and oil. Add enough stock to cover rice and stir well. Simmer often, adding more stock as it's absorbed. Before adding last quantity of stock, stir in spinach, lemon peel and juice and season with salt and pepper. Increase heat and add remaining stock. Cook for a few minutes. Add half the Parmesan and mix in well. Serve garnish with remaining Parmesan cheese and grated lemon peel. Serves 4.


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