Lemony Spinach Risotto
We love a good vegetarian meal that has sustenance. This risotto is so delicious with a fresh, tangy lemon flavor and full of antioxidants and fiber from the spinach!
1 tablespoon extra-virgin olive oil
3 shallots, minced
1 garlic clove, minced
1½ cups Italian arborio or brown rice
½ cup white wine
4 cups vegetable broth
4 cups baby spinach
1 lemon, zested and juiced
3 tablespoons unsalted grass-fed butter
⅓ cup shredded Parmesan cheese
Salt and freshly ground black pepper
- In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until translucent and fragrant, 1 to 2 minutes. Add the garlic and cook until fragrant, 1 minute more.
Add the rice and stir to combine with the shallots and garlic. Add the white wine and bring to a simmer. Add in one cup broth and stir until the rice absorbs the majority of it. Continue stirring and adding broth one cup at a time, waiting until the liquid is mostly absorbed before adding another cup of broth. This process will take about 25 to 35 minutes.
Stir in the spinach and let it wilt in the warm rice. Stir in the lemon zest, lemon juice, butter and Parmesan cheese. Season with salt and pepper. Serve immediately.