Lemon Spinach Risotto
photo courtesy of Willi Galloway
This light, lemony risotto was developed by Willi’s friend Maren, who prepared countless batches before settling on this version. If you have any leftovers, Willi recommends stuffing them into blanched Savoy cabbage or Swiss chard leaves and making little rolls, then baking them off with jarred marinara sauce and a bit of cheese on top.
Yield: All recipes serve 2 people
Chef Notes: True pinoli, or Italian pine nuts, are a traditional accompaniment to many risotto dishes... but they can be pricey. If you’re on a budget, feel free to swap in toasted almonds or hazelnuts.
Components
Risotto
Lemon wedges
Pine nuts
Parmigiano-Reggiano
Mise
Make the Risotto
Melt 3T butter in a large heavy-bottomed pot over medium heat. Add the minced onion and sauté for 3 minutes; do not let onions brown. Meanwhile, bring the stock to a simmer in a medium saucepan and then reduce the heat to low.
Add the rice to the onions and stir to coat. Cook, stirring constantly, until the rice begins to look translucent, about 2 minutes. Pour in the wine and stir until completely absorbed, about 2 minutes. Start adding the stock to the rice, one ladleful at a time (about 1⁄2 c per addition). Stir until each addition is absorbed before adding the next. Continue adding broth until none remains, about 15 minutes.
Toast the pine nuts▸ while the risotto is cooking. Preheat oven to 350˚F. Spread pine nuts onto a baking sheet (no need to season them or add oil). Pop them in the oven and toast, shaking pan once or twice, TK minutes. Remove from oven and set aside.
Mix in the spinach leaves, remaining butter, and Parmesan once the last broth addition has been partially absorbed, When the broth is fully absorbed and the rice is tender and creamy, remove the pot from the heat and set aside for a few minutes to allow the rice to fully plump up.
Finish
Divide the risotto among 4 wide, shallow bowls.
Squeeze a wedge of lemon over each serving and sprinkle with the pine nuts and Parmesan.