- 750 ml Vegetable stockor chicken stock, warm
- 100 g Fresh spinach
- small bunch Parsley
- 3 tbsp Olive oildivided
- 4 slices Prosciutto
- 10 g Butterdivided
- 1 sprig Fresh thymeleaves picked
- 1 Leekthe white part finely chopped, freeze the green part to use in stock
- 1 clove Garliclarge, finely chopped
- Saltto taste
- 150 g Arborio rice
- 75 ml Dry white wineor vermouth
- 20 g Parmesan cheesegrated plus extra to serve
- ½ Lemonzested and juiced
- 2 tbsp Heavy creamoptional
For grating:
- whole Nutmeg
Spinach and Lemon Risotto
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:
Steps to make Spinach and Lemon Risotto
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 | 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. | ||
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. | ||
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. | ||
5 | Drain prosciutto | 1 |
Remove the prosciutto and place on a paper-lined plate to drain. Set aside. | ||
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. | ||
7 | Add rice | 2 |
Add 150 grams arborio rice, stirring to coat, and cook for 2 minutes until translucent. | ||
8 | Pour in wine | 2 |
Pour in 75 milliliters white wine and cook, stirring, for another 2 minutes until evaporated. | ||
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. | ||
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. | ||
11 | Stir in spinach puree and season with nutmeg | 1 |
Stir in the spinach-parsley purée and season with a little freshly grated nutmeg. | ||
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! | ||
Recipe Reviews
It is bright, creamy, and so flavorful!
Write your own review