• 1 litre chicken or vegetable stock
  • 125g butter
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 300g risotto rice
  • 500g baby spinach
  • chopped grated rind and juice of 1 lemon
  • 125g parmesan cheese, grated
  • salt and pepper (season to taste)
  • grated lemon rind, to garnish


  • STEP 1
    Heat the stock in a saucepan to a gentle simmer
  • STEP 2
    Melt 50g of butter and the olive oil in a saucepan, add the shallots and sauté for 3 minutes
  • STEP 3
    Add the rice and stir well to coat the grains thoroughly with butter and oil. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and continue to stir as frequently as possible, adding more stock as each ladleful is absorbed.
  • STEP 4
    Before you add the last of the stock, stir in the chopped spinach, lemon rind and juice and season to taste with salt and pepper. Increase the heat, stir well then add the remaining stock and butter. Cook for a few minutes, then add half the parmesan and mix well. Serve garnished with the remaining parmesan and extra lemon rind.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating