This spinach risotto recipe is made with tender baby spinach, fresh spring herbs and a touch of lemon. Easy to make, it's the perfect accompaniment with salmon, grilled chicken, green asparagus or roasted vegetables. If enjoying this on its own, it makes two large servings.
For the herb paste:
50gfresh baby spinach leaves
1generous handful fresh basil leaves
1generous handful fresh Italian parsley leaves
1teaspoonfinely grated lemon rind,organic
For the risotto:
3cupschicken broth or vegetable broth (750 ml)
1tablespoonextra-virgin olive oil
1 1/2cupsshort-grain rice(such as arborio or carnarioli) (300 g)
200mldry white wine
1/4cupfreshly grated Parmesan cheese(30 g), plus more for serving
1tablespoonfreshly squeezed lemon juice
diced cherry tomatoes
pine nuts,lightly toasted
Blend ingredients for the herb paste together in processor or with a immersion blender until a thick paste forms.
In a saucepan, bring broth and water to simmer over medium heat. Reduce heat to low and cover to keep warm.
Heat 2 tablespoons olive oil in medium non-stick saucepan (or wok) over medium heat. Add shallots; sauté until soft, stirring often, about 8 minutes.
Add the rice and stir for 2 minutes. Mix in the wine and once it has been almost absorbed, stir in a ladleful of hot broth. Simmer, stirring regularly, until broth is absorbed. Then add another ladleful, repeating the process, until rice is tender but still firm to bite, about 20 minutes.
Cover; remove from heat. Let stand for 2 minutes. Then uncover and stir in butter, parmesan cheese, herb paste, and lemon juice.
Season to taste with salt and pepper. Serve while hot, garnished with chopped tomatoes, pine nuts and extra parmesan.
I usually make risotto using a wok (non-stick) since it's my go-to pan in the kitchen. If using a heavy-bottomed skillet or saucepan, then you will need to reduce the heat to medium-low when sautéing the onions and add a splash more olive oil.