Creamy Lemon Spinach Risotto

July 17, 2019
Family Verdict:


  • 5 cups vegetable stock
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups Arborio rice (400g)
  • ½ cup dry white wine optional
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tsp fresh lemon rind
  • 7 oz fresh baby spinach leaves

  1. Heat your stock in a saucepan and keep it simmering while you cook.
  2. Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).
  3. Add the garlic, cook for 30 seconds, then add the rice.
  4. Mix thoroughly to ensure the rice is fully coated in the oil/butter.
  5. Add the wine (if using), if not, use some of the stock.
  6. Allow the stock to absorb into the rice, then add stock by the ladle full (about half a cup at a time), allowing the stock to absorb before adding more, stirring frequently.
  7. Continue adding stock until it’s all gone – then add the lemon juice.
  8. Taste, then season with salt and pepper.
  9. Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
  10. Grate fresh parmesan over the top.


It's veggie week in our house - an idea of the eldest who immediately planned t be out for dinner this evening! So the planned sweet potato curry was vetoed by the Boy and I was left wondering what to cook. Enter Mr Google. I had a packet of spinach and so hey presto. we have this dish.

I have to say given its uninspiring origin, it was surprisingly successful. The quantities are in volumes as its an american recipe - the rice I weighed after measuring was 400g which is quite a lot for 4 people, but it all went. The Boy had seconds.....

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