Ingredients
5tbspbutter,divded
1cuponion,chopped
2garlic cloves,minced
½tspItalian seasoning,(dried herbs such as basil and thyme)
⅛tspground nutmeg
2cupsrisotto rice,such as Arborio, carnaroli, vialone nano
½cupwhite wine
5cupschicken stock,or vegetable stock
¾cupparmesan cheese,shredded
8ozbaby spinach,finely chopped
1tsplemon zest
1tsplemon juice
½tspblack pepper
½tspsalt,more to taste
Preparation
Heat the stock in a medium-sized saucepan until steamy, lower the heat, and keep warm.
Melt 4 tablespoons of butter in a wide saucepan on medium to medium-high heat. Add the onions and cook until translucent.
Add the garlic, Italian seasoning, and nutmeg, and cook half a minute more. Add the rice and toss to coat with the butter and onions. Let cook for about 2 to 3 minutes until the grains are translucent around the edges and beginning to color.
Add the white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.
Begin to add the broth, a ladleful, of about ½ a cup, at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.
When the broth is almost used up, taste the risotto and add more seasonings if needed. The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy.
Finish by stirring in the remaining tablespoon of butter, the grated Parmesan, the chopped spinach, the lemon zest, and lemon juice. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.
Serve immediately, and enjoy!
