This quick Spinach and Lemon Risotto recipe bursts with flavor and makes for a simple yet indulgent dinner for two. Inspired by green risotto with asparagus, our recipe uses spinach, which is easily available all year round and more affordable. It’s best made with mature spinach, which has a bolder flavor than mild baby leaves.
Chef’s note: To preserve the fresh green color, blanch the spinach and parsley, then purée with a glug of olive oil and a splash of water. This step not only preserves the vibrant green color but also intensifies the flavor of the entire dish. Serve the risotto topped with crispy prosciutto and a sprinkle of Parmesan cheese and fresh lemon zest. Pair it with a side salad and a glass of white wine.
To make the Spinach and Lemon Risotto, you will need the following ingredients:
Pour 750 milliliters stock into a saucepan and bring to a boil. Add in 100 grams spinach and parsley and blanch until wilted and bright green, about 30 seconds.
Remove the spinach and parsley with a slotted spoon and leave to cool for a minute. Turn down the stock to a low heat.
Squeeze out any excess moisture from spinach and parsley, then place into a food processor. Add 2 tablespoons olive oil and 1 tablespoon water and process into a fine purée. Set aside.
In a large non-stick pan or skillet, heat 1 tablespoon olive oil and add 4 slices prosciutto. Cook until crisp.
Remove the prosciutto and place on a paper-lined plate to drain. Set aside.
In a skillet, add 5 grams butter, thyme leaves, 1 finely chopped leek, and 1 finely chopped garlic clove and season to taste. Scrape up any crisp bits from prosciutto and cook gently for a few minutes over medium heat until the leeks are softened and aromatic but not browning.
Add 150 grams arborio rice, stirring to coat, and cook for 2 minutes until translucent.
Pour in 75 milliliters white wine and cook, stirring, for another 2 minutes until evaporated.
Stir in one ladleful of the simmering stock and cook until absorbed. Continue to add stock one ladleful at a time, incorporating each ladleful entirely into the rice before adding more. Cook for 20-30 minutes, stirring constantly, until the rice is creamy but still retains some bite.
Remove the pan from the heat and stir in the remaining 5 grams butter, 20 grams Parmesan cheese, most of the lemon zest, lemon juice, and 2 tablespoons heavy cream if using.
Stir in the spinach-parsley purée and season with a little freshly grated nutmeg.
Divide the risotto between two plates, top with crisp prosciutto, and add a sprinkle of Parmesan cheese and fresh lemon zest. Serve immediately!
Brighten up your risotto with spinach and lemon with this simple Spinach and Lemon Risotto recipe. Topped with crispy prosciutto and a sprinkle of Parmesan, it makes for a comforting and indulgent dish for two. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
It is bright, creamy, and so flavorful!
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