Today I’m sharing this recipe with the Tuesday’s Recipe Swap link-up hosted by Kate @ Green Fashionista and Emily @ Martinis & Bikinis and the Tasty Tuesdays link-up. This was one of our meatless meals that I made awhile ago for dinner. I’m sharing it now though, since the weather is getting cooler and risotto feels like a fall food. Although risotto can sometimes feel heavy and filling to me (since you are basically eating a big plate of rice!) the lemon flavor helped make it feel less so. I added spinach to the recipe since we had some leftover, and extra veggies never hurt! Plus, I served it with some roasted broccoli. My son helped with the lemon zesting and stirring of this risotto. The kids ate this, although my son complained that it was “too lemony.” He then proceeded to eat a lemonade Outshine bar for dessert after taking forever to finish his risotto….go figure!
Lemony Risotto with Mascarpone and Spinach
Recipe slightly adapted from Every Day with Rachael Ray
Ingredients:
6 cups vegetable stock
2 lemons–1 peeled (yellow part only), 1 zested and juiced (about 1 1/2 tsp. zest and 4 tbsp. juice)
2 tablespoons olive oil
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
1 1/2 cups arborio or carnaroli rice
5 cups spinach
Salt and pepper
1/2 cup dry white wine
3 rounded tbsp. mascarpone cheese
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
A few leaves of basil, torn
Directions:
1. In a medium pot, heat the stock and the lemon peel over medium-low. Cover and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the shallot and garlic and stir until softened, about 5 minutes. Add the rice; stir until coated, about 1 minute. Season with salt and pepper. Add the wine; stir until evaporated, about 2 minutes. Add about 2 cups warm stock and cook, stirring frequently, until almost evaporated, about 6 minutes. Add 2 more cups stock and cook, stirring frequently, until almost evaporated, about 6 minutes more. Add 1 cup stock and the lemon zest; stir until almost evaporated, about 3 minutes. Taste the rice. If it’s tender but still has a bite to it, stir in the lemon juice, mascarpone and 1 cup Parmigiano-Reggiano. Add the spinach, stirring to wilt. Season and stir in some of the remaining stock if the risotto isn’t saucy enough. Divide among bowls; garnish with basil and more grated cheese.
