Recipe: How to make risotto

PEA & SPINACH RISOTTO
Serves 4-6

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, finely chopped
1½ cups risotto rice
½ cup white wine (optional)
6-8 cups vegetable or chicken stock, hot
2 cups frozen peas
120g bag baby spinach
grated zest of 1 lemon and juice of ½ the lemon
20g butter
50g parmesan, finely grated

Heat the oil in a wide saucepan, add the onion and garlic and cook for 5-7 minutes or until soft. Add the rice and stir to "toast" until hot. 

Add the wine and the hot stock a ladleful at a time, adding another ladleful after each previous amount of stock has been absorbed. 

When the rice is almost cooked, add the peas and spinach, cook for a few more minutes then add the lemon zest and juice, butter and parmesan. 

Cover with a lid and let the rice sit for a few minutes off the heat. Remove the lid, stir vigorously, taste and add salt and freshly ground pepper to taste. Serve in warmed plates or bowls.

from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/93226044/Recipe-How-to-make-risotto

from
https://oliviawhinham79.tumblr.com/post/161485384011