Spinach and Lemon Risotto

Steps to make Spinach and Lemon Risotto

1. 1

   Blanch spinach and parsley

   1
   

   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.

2. 2

   Cool spinach and parsley

   1
   

   Remove the spinach and parsley with a slotted spoon and leave to cool for a minute. Turn down the stock to a low heat.

4. 3

   Puree spinach and parsley

   2
   

   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.

5. 4

   Cook prosciutto

   3
   

   In a large non-stick pan or skillet, heat 1 tablespoon olive oil and add 4 slices prosciutto. Cook until crisp.

6. 5

   Drain prosciutto

   1
   

   Remove the prosciutto and place on a paper-lined plate to drain. Set aside.

7. 6

   Melt butter and add thyme, leeks, and garlic

   3
   

   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.

8. 7

   Add rice

   2
   

   Add 150 grams arborio rice, stirring to coat, and cook for 2 minutes until translucent.

9. 8

   Pour in wine

   2
   

   Pour in 75 milliliters white wine and cook, stirring, for another 2 minutes until evaporated.

10. 9

    Add stock

    25
    

    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.

11. 10

    Stir in butter, Parmesan, lemon zest and juice, and heavy cream

    2
    

    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.

12. 11

    Stir in spinach puree and season with nutmeg

    1
    

    Stir in the spinach-parsley purée and season with a little freshly grated nutmeg.

13. 12

    Serve
    

    Divide the risotto between two plates, top with crisp prosciutto, and add a sprinkle of Parmesan cheese and fresh lemon zest. Serve immediately!