Serves 4
INGREDIENTS
1 litre/1/3/ pints Chicken Stock or Vegetable Stock
125 g/4 oz butter
1 tablespoon olive oil
2 shallots, finely chopped
300 g/10 oz arborio rice
500 g/1 lb spinach, chopped
grated rind and juice of 1 lemon
125 g/4 oz Parmesan cheese, grated
salt and pepper

Spinach and Lemon Risotto

Heat the chicken or vegetable stock in a saucepan to a gentle simmer.

Melt half the butter and the olive oil in another saucepan, add the shallots and saute for 3 minutes.

Add the rice and stir well to coat the grains thoroughly. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and

continue to stir as frequently as possible, adding more stock as it is absorbed, reserving a ladleful.

Stir in the chopped spinach, lemon rind and juice, reserving a little lemon rind for garnishing, and season with salt and pepper. Increase the

heat, stir well then add the remaining stock and butter. Allow to cook for a few minutes, then add half of the Parmesan and mix in well. Serve

sprinkled with the remaining Parmesan and lemon rind.