Lemon Spinach Risotto

Julie posted this Vegetarian Main dish about 1 year ago.

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Before you begin

Prep time: 30 min
Cook time:
Yields: 3

Ingredients

  • 1 c risotto rice
  • 1 shallot, minced
  • 3/4 c pinot grigio (any white wine)
  • 2 c chicken broth
  • 1 lemon (rind and juice)
  • 1 c frozen cut spinach (don't need to defrost)
  • 1/3 c Parmesan
  • 2 T pine nuts
  • 2 T butter
  • olive oil

Directions

  1. Heat olive oil in a medium size pot on med-high heat.

  2. Saute shallot until transparent.

  3. Add rice and stir to coat.

  4. Add wine, stir and let cook uncovered until liquid is absorbed.

  5. Add 1 c chicken broth, stir and let cook until liquid is absorbed again.

  6. Repeat with last cup of broth.

  7. Reserve a pinch of lemon rind.

  8. Once liquid is absorbed, add veggies, pine nuts, lemon and cheese.

  9. Let cook until spinach is warmed through.

  10. Sprinkle a little Parmesan and lemon rind on top and serve.