Spinach & Lemon Rissoto

Serves 4-6

Watch a cooking-video for rissoto here!

Homemade risotto is nothing like the store bought packet kind which is usually overly salty and stodgy. I like to use fresh flavours to liven it up such as lemon zest and leafy greens.  

Prep time: 10 minutes
Cook time: 30 minutes
  • 1.5 litres vegetable or free-range chicken stock
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups Arborio risotto rice
  • 1 glass dry white wine
  • Zest of 1 lemon
  • Bunch of spinach or rocket, washed and roughly chopped
  • Grated parmesan cheese for serving

Bring the stock to a gentle simmer in a saucepan.

Heat the oil in a large frying-pan over a moderate heat. Add the onion and sauté until soft. Add the garlic and rice and stir for a minute until the rice is translucent.

Add the wine and half the lemon zest, stirring until the wine has evaporated.

Pour in a ladle of the hot stock, stirring to prevent sticking until the liquid is absorbed. Continue adding ladles of stock one at a time until the rice is al-dente, about 20-25 minutes. It is important to frequently stir the rice as this helps massage the starch out of the rice to create a silky consistency. Note: If the stock runs out before the rice is cooked use boiling water from the kettle.

At the last minute fold through the remaining lemon zest and greens. Remove from the heat and serve with a sprinkling of parmesan.

Note: you can also use short-grain brown rice though you may need extra stock and the rice will take 15-20 minutes longer to cook.