Spinach & Lemon Risotto

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Ingredients

  • 750ml    Stock
  • 100g      Spinach
  • 3 tbsp    Olive oil
  • 4 slices  Salami
  • 10g        Butter
  • 1            Onion
  • 1            Garlic
  • 150g      Risotto rice
  • 75ml      White wine
  • 20g        Parmesan
  • ½           Lemon (zested and juiced)
  • 2 tbsp    Cream (optional)

Method

  1. Pour the stock into a saucepan and bring to the boil
  2. Blanch the spinach and parsley in the stock for 30 seconds and remove
  3. Turn the stock down to a low heat
  4. Add spinach and parsel into a chopper and add 2 tbsp of the olive oil and 1 tbsp water
  5. Fry the prosciutto until crisp and then remove
  6. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season
  7. Add the rice and cook until translucent
  8. Pour in the wine and cook until evaporated
  9. Add one ladleful of the warm stock and cook until absorbed
  10. Add ladleful of stock until no stock left
  11. Remove the pan from the heat and stir remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using)
  12. Stir the spinach purée and season

Pictures