Spinach Risotto

Ingredients

  • 5 tbsp Butter, divided 4 tbsp and 1 tbsp
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1/2 tsp Italian Seasoning
  • 1/8 tsp Nutmeg
  • 2 cups Arborio Rice
  • 1/2 cup White Wine
  • 5 cups Chicken Stock
  • 3/4 cup Parmesan Cheese, shredded
  • 8 oz Spinach, finely chopped
  • 1 tsp Lemon Zest
  • 1 tsp Lemon Juice
  • 1/2 tsp Pepper
  • 1 tsp Salt

Directions

  1. Heat Chicken Stock in a medium saucepan. Lower the heat and keep warm while you make the risotto.
  2. Melt 4 tbsp Butter in a large saucepan and medium heat. Add Onions and cook until translucent. Add Garlic, Italian Seasoning, and Nutmeg and cook another 30 seconds.
  3. Add the Arborio Rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges, about 2-3 minutes.
  4. Add the White Wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away.
  5. Begin to add broth, one laddle at a time. After each laddle, stir the rice and do not add the next laddle until the liquid in the saucepan is nearly all absorbed.
  6. Stir in Butter, Parmesan Cheese, Spinach, Lemon Zest, and Lemon Juice then stir together.
  7. Serve immediately