Mushroom And Spinach Risotto

1. 1

   Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.

2. 2

   Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.

3. 3

   Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.

4. 4

   Add the garlic and mushrooms. Stir through.

5. 5

   Pour the wine over all, stirring constantly until it is completely absorbed.

6. 6

   Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.

7. 7

   Add the spinach to the risotto and heat through - 2 or 3 minutes.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.