Lemon Risotto

1. 1

   Heat the olive oil in a large skillet over medium heat. When the oil is warm add the garlic and shallot and cook about 3-4 minutes, until soft.

2. 2

   Add the arborio rice. Let this mixture cook for another 5 minutes or so, stirring frequently, until the ends of the grains of rice are translucent.

3. 3

   Pour in the lemon juice and let it absorb, stirring frequently.

4. 4

   When the lemon juice has absorbed add about 1/2 cup of the chicken or vegetable stock. Again, stir this frequently. When the liquid is mostly absorbed, add another 1/2 cup of broth and repeat this process until all of the broth has been added and absorbed. This will take some time and lots of stirring.

5. 5

   Finally, stir in the chopped spinach and let the risotto cook for just a minute or two more while the spinach wilts.

6. 6

   Optional: Garnish risotto with extra spinach, freshly grated cheese, or herbs before serving.

No additional tips available.