Spinach Risotto
1 cup uncooked long grain rice
1 pound fresh spinach
2 cups vegetable broth
1 large yellow onion, chopped
1 tbsp butter
3 tbsps olive oil
1 tbsp lemon juice
¼ cup grated parmesan cheese
2 garlic cloves
Salt and pepper to taste
1. Heat butter and 1 tbsp olive oil in a large pan over low heat.
2. Add onion. Sauté until soft without coloring it.
3. Stir in rice.
4. Add ladlefuls of stock with a pinch of salt and pepper. Keep in stirring until it is absorbed.
5. Carry on adding stock until the rice is soft but with a slightly bite.
6. Remove from heat and stir in Parmesan cheese.
7. Heat the remaining olive oil in a skillet. Add garlic and spinach and sauté for 2 minutes then add lemon juice.
8. Transfer the risotto to a serving platter with spinach on top of the risotto.
