Tuesday, 29 January 2008

Lemon and Spinach Risotto

4 1/2 cups of chicken stock
2 1/2 teaspoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 1/2 cups Risotto Rice
1 tablespoon finely chopped fresh sage
2 teaspoons finely grated lemon rind
1/2 cup grated parmesan
1 cup of baby spinach chopped into bite
   size pieces

  • Place stock in pot and cook until it starts to simmer. 
  • Reduce heat to low to keep hot.
  • Heat butter the oil in a large, heavy-based saucepan over medium heat. 
  • Add onion and garlic. 
  • Cook, stirring, for 5 minutes or until onion has softened. 
  • Add rice. 
  • Stir to combine. 
  • Reduce heat to low. 
  • Add 1/2 cup stock mixture to rice mixture. 
  • Cook, stirring, until stock has absorbed. 
  • Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and rice is tender and creamy.
  • Add the sage and lemon rind
  • Stir parmesan into risotto. 
  • Add spinach.
  • Cook for 1 to 2 minutes or until heated through. 
  • Season with salt and pepper.