Lemon and spinach risotto

SERVES 4 PREP AND COOK TIME 40 MINUTES 1 litre (4 cups) chicken stock 1 lemon, rind finely grated

25g butter

1 tablespoon extra virgin olive oil 1 large (300g) brown onion, chopped finely

2 cloves garlic, crushed

1½ cups (300g) Arborio rice

½ cup (125ml) white wine

½ cup (40g) finely grated parmesan cheese

50g baby spinach leaves

1 lemon, extra, halved

1 Combine stock, 1 cup (250ml water) and lemon rind in a medium saucepan over high heat. Bring just to the boil. Reduce heat to very low; simmer gently.

2 Heat butter and oil in a medium heavy-based frying pan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until soft and translucent.

3 Add the rice and stir for 1 minute or until grains appear slightly translucent. Add the wine; cook, stirring constantly, until the liquid is completely absorbed.

4 Add a ladleful (about ½ cup) of hot stock. Stir very gently. Continue adding stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite, and the risotto is creamy.

5 Remove from the heat. Stir through the parmesan, spinach and a squeeze of lemon juice to taste. Season with salt and freshly ground pepper. Suitable to freeze. Not suitable to microwave.