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1
In a large pan, heat up the butter and the oil.
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2
Put the onions and the garlic in the pan and cook them on high for 2 minutes.
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3
Bring the heat down to medium-low and continue cooking for 5 minutes, stirring frequently.
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4
Add in your mushrooms and red peppers.
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5
Cook for 3 minutes, then bring the heat up to high and deglaze the pan by adding the wine.
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6
Let the liquid reduce for about a minute and add the sun-dried tomatoes along with the rice and stir.
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7
Add in a cup of your broth.
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8
Bring your heat down to medium-high and continue cooking, stirring frequently.
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9
When the liquid has almost all been absorbed, add another cup or so of broth.
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10
Continue adding about 1/2 cup of broth at a time, waiting for the liquid to be absorbed and do so until your risotto is almost completely cooked (takes about 35-40 minutes).
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11
Add your lemon zest, spinach and Parmesan and keep cooking.
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12
Test the risotto.
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13
If its is not ready, add more liquid and keep cooking it until the rice is your preferred level of done.
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14
When it is ready, stir in the lemon juice and mix thoroughly, then mix in the cream and season to taste with salt and pepper.
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15
* Please note that you might not use the whole 1 1/2 liter of chicken stock, depending on the heat of your stovetop and the kind of arborio rice you get.
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16
**You can also make this recipe with orzo pasta!
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17
Its really good!
