Spinach Lemon Risotto Recipe
Make Spinach Lemon Risotto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté the Base
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir. Continue adding the broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.
- 5
Incorporate Spinach and Flavor
When the rice is nearly al dente (about 15-20 minutes), stir in the fresh spinach, lemon juice, and lemon zest. Cook until the spinach is wilted and the rice is creamy.
- 6
Finish with Cheese
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Serve warm, garnished with extra Parmesan and lemon zest if desired.
