This deliciously green risotto is one of our favorite risotto dishes ever.
3-4 cups vegetable broth
2 tablespoons olive oil
1 leek, sliced and then cut in half (white part only)
2 garlic cloves, minced or grated
1 cup arborio rice
1 cup dry white wine
Zest of 1 lemon
2 tablespoons fresh thyme
2 cups fresh spinach
Salt and pepper
Heat vegetable broth to a simmer and keep on low heat. In a medium saucepan, heat olive oil and saute leeks and garlic until softened. Add the rice and stir to coat with the oil. Cook for about a minute, stirring constantly. Add the wine, 1/2 cup at a time, and stir until almost all liquid is absorbed. Then add 1/2 cup of broth and stir frequently until almost all the liquid is absorbed. Add the lemon zest and thyme. Continue adding broth a 1/2 cup at a time, stirring almost constantly, on medium low heat for about 20-25 minutes or until the rice is creamy. Add the spinach and salt and pepper to taste and stir a bit more until the spinach starts to wilt. Serve hot, garnish with thyme sprigs and lemon slices. Serves 2-3.
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