Lemon Risotto with a Spinach (VIDEO)

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In my opinion, lemon flavor, which is synonymous with summer, is also a perfect wintertime ingredient. Embrace the flavor of lemon in winter dishes and allow your taste buds to transport you to a sunny beach in your mind! I am offering you the perfect dish to bring some sunshine into your life even on cold winter days!

Risotto al Limone might seem a little strange but the freshness and bright flavors from the acid adds a lift and freshness to a commonly heavy dish. Balance is always the key to creating a unique pairing of the flavors you love and requires the use of more or less lemon, or more or less cheese within a recipe.

Some say making the perfect risotto with a creamy, velvety texture isn’t an easy task. But all it takes is very little time (18 minutes to be exact), attention, and patience. In a few simple steps, you can easily master this velvety creamy lemon risotto recipe. Bring a restaurant dish into your home by simply making it yourself.

The idea of lemon risotto came to my mind after seeing how one of the local seafood restaurants has offered this on their menu for a few years, and it's always been a win.

Usually, I make risotto with a protein such as mushrooms, seafood, chicken and serve as a main course. But today I want to share a light and delicate risotto enhanced with the flavor of lemon. And encouraging you to serve as a side dish.

WHAT DO I LIKE ABOUT THIS DISH?

• You can serve as a side dish to pair with any seafood!

• You can serve with any gammy meat such as elk, bison, or lamb!

• Easy and quick dish!

• Everyone loves risotto!

• Making at home, you are in charge of the quality of the ingredients!

• Just a few ingredients are needed!

Wave-style is how risotto should be served: moist yet solid, cooked al dente, dense yet creamy. The name comes from the way the rice moves if you shake the pan when adding the butter and cheese, making the rice roll like a wave. The rice practically folds over on itself. When plating this kind of risotto, it will gently follow the tilt of the plate.

THE RICE

Before I jump into the recipe, let’s chat a bit about the best kind of rice to use for risotto. Arborio rice comes from Northern Italy and is the go-to rice for making authentic risotto dishes. It’s a short grain rice with an ultra-creamy and chewy texture. What makes it special is its high starch content that is responsible for its creamy texture and consistency known to all great risottos. Please don't substitute the rice.

DON'T MISS OUT ON SIMILAR RECIPES!

Super Green Spaghetti with Goat Cheese

Herb - Butter Rice

Buckwheat Risotto (Grechotto) with Chanterelle Mushrooms

HOW TO DO IT!

• Sauté the Onions: In a large heavy bottomed pan, preheat with butter and olive oil. Add the diced onion and sauté over medium heat for a few minutes. Now add the garlic. Don't forget to season the onions!

• Add the Rice: Next, add the Arborio rice and toast it in the pan until all grains are equally shiny and slightly swollen from the fat that they absorb.

• Boil the Broth: In a small saucepan, bring the broth (you can use chicken stock or vegetable stock) gently to a boil, then take it off the heat, pop the lid on, and set it aside. Homemade broth is best to use, not only for the flavor but for your health too.

• Add in the White Wine: Cover the rice in a cup of white wine and stir it constantly with a wooden spoon until it’s completely absorbed. Increase the heat a little bit, and let the alcohol evaporate.

• Add in the Stock/Broth: Add the stock into the skillet in small portions, stirring vigorously between each round until the liquid is fully absorbed and the rice is al dente. Don't rush here, keep adding broth and stirring the risotto.

• Season to Taste: Next, season the risotto to taste with salt. I like to add some freshly cracked black pepper.

• Add the Parmesan and Butter: Stir in the freshly grated Parmesan cheese and butter and stir until incorporated. Remove from the heat, sprinkle with chopped parsley, and squeeze some fresh lemon juice. Plate immediately! I like to finish up the risotto by drizzling olive oil over each bowl.

How Long Does Chicken Risotto Last in the Fridge or Freezer?

Risotto lasts for up to three days in the fridge, but it’s best to avoid freezing it. Cooked rice can become hard when frozen, and the risotto will lose its velvety texture.

Let's do it...

Prep time: 5 minutes

Cook time: 18 minutes

Total time: 23 minutes

Author: Inna of innichkachef.com

Serves: 6 portions

Ingredients

1 &1/2-cups Arborio rice

2 Tablespoons grass-fed butter

2 Tablespoons of olive oil (plus little more for drizzling over the finished dish)

2/3 cup of dry white wine

3-4 cups of chicken or vegetable stock (homemade is best, keep warm)

1/2 cup freshly shredded Parmesan

3 cloves garlic, minced

1 onion, chopped

2 cups fresh spinach

1 Meyer lemon (any lemon will work here)

2 teaspoons chopped fresh parsley (for garnish)

Salt and freshly ground black pepper

Pinch of red pepper flakes (optional)

Directions

• In a large pan with a heavy bottom, preheat 1 tablespoon of butter and 1 tablespoon of olive oil. Add in the chopped onion and sauté for a few minutes. Add garlic, season with salt and freshly ground black pepper. Cook over medium heat until the onion is translucent but not brown.

• Add in the Arborio rice, stirring it with a wooden spoon constantly as you toast the rice just until all grains are equally coated with fat and are slightly swollen. Don't let it get brown.

• Add wine, bring up the heat and stir. Cook until is rice completely absorbed. Reduce heat.

• Add in 1 cup of warm broth to the rice and boil it until it's fully absorbed. Add the broth into the skillet in small portions, stirring between each round until the broth is fully absorbed and the rice is al dente.

• When risotto looks like it's almost done add the chopped spinach and lemon zest. Cover for a minute to let the spinach wilt.

• Add the rest of the butter. Stir to combine. Now stir in the cheese and remove the skillet from the heat.

• Sprinkle with chopped parsley, drizzle with lemon juice and rest of the olive oil.

Serve immediately, this meal will make you smile, I promise!

NOTE ON SERVING

• Serve with Lamb, seafood or on its own.

• Some fresh beautiful salad and crusty bread are not a bad idea either.