SPINACH AND LEMON RISOTTO

Preparation Method :

• Pour the stock into a saucepan and simmer gently.
• Melt half of the butter with the oil in a heavy-based saucepan. Add the shallots and sauté gently for 3 minutes.
• Add the rice and stir well to coat each grain with the butter and oil.
• Add enough stock to just cover the rice and stir well. Simmer gently, stirring frequently.
• When almost all the liquid is absorbed, add more stock. Continue adding the stock in stages and stirring until it is absorbed.
• Before you add the last of the stock, stir in the spinach, lemon peel and juice, and salt and pepper to taste.
• Increase the heat, stir well and add the remaining stock and butter. Let cook for a few minutes, then add half of the Parmesan and mix in well.
• Serve garnished with the remaining Parmesan and grated lemon peel, if desired.