Spinach Risotto Recipe
Spinach Risotto is an utterly delicious recipe straight from Italy. Rice, cheese and spinach is a fantastic mix and healthy too. Lemon juice would surely tickles your tastebuds with its tangy flavor. Its for sure that your guests couldn’t stop themselves from giving huge compliments to you. So get going!
Ingredients
| Virgin olive oil | 1 Tablespoon | |
| Arborio rice | 1 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon grated lemon rind | ||
| Ground nutmeg | 1/8 Teaspoon | |
| Vegetable stock | 2 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Spinach | 1 pound, washed | |
| Black pepper salt | 1 To taste | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice, onions, garlic, lemon rind and nutmeg.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the stock and the lemon juice.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1 cup stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the spinach.
Add salt and pepper to taste.
Sprinkle with the Parmesan.
Stir in the rice, onions, garlic, lemon rind and nutmeg.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the stock and the lemon juice.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1 cup stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the spinach.
Add salt and pepper to taste.
Sprinkle with the Parmesan.
Chef
