Spinach Risotto with Lemon
A creamy, comforting risotto featuring tender spinach and a refreshing hint of lemon, this dish is both simple and elegant, making it perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 5 cups vegetable stock, kept warm
- 1 tablespoon olive oil
- 1 tablespoon butter (or extra olive oil for vegan)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup warm vegetable broth (replaces white wine)
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 7 ounces fresh baby spinach
- to taste salt & pepper
- Shaved parmesan or vegan cheese for serving
Instructions
Preparation
- Warm the broth and keep it simmering.
- Sauté onion in olive oil and butter until translucent.
- Add garlic and rice, stirring until coated and slightly glossy.
- Deglaze with ½ cup of warm broth, stirring until absorbed.
- Add stock gradually, half a cup at a time, stirring gently after each addition.
- When creamy and tender, add lemon juice, zest, and spinach.
- Season with salt and pepper.
- Serve warm, topped with parmesan or vegan cheese.
Notes
For a vegan option, replace butter with olive oil and parmesan with nutritional yeast. You can also stir in cooked protein like grilled chicken or tofu cubes for a heartier meal.
Nutrition
Serving: 1gCalories: 475kcalCarbohydrates: 88gProtein: 8gFat: 7gSaturated Fat: 2gSodium: 1240mgFiber: 4gSugar: 4g