One of my favourite dishes of last year was my lemony spinach carbonara. Packed with flavour, it makes a perfect vegetarian supper. I adore the flavour of lemon with pasta so decided to knock up this quick risotto. I used rocket (arugula) because I had two packets on hand that needed to be used up urgently, but spinach would work just as well.
The pepperiness of the rocket somehow mellows as it wilts into this dish so I could have used a bit more.
I don’t have much else to say about this delicious meal other than it needs a fair sprinkling of grated Parmesan cheese which gives it a lovely oozy texture. It also needs a fabulous glass of chilled white wine on the side.
Recipe | serves 2 | 25 minutes
- 2 T butter
- 1 onion finely chopped
- 1 cup arborio rice
- 1 clove garlic crushed
- 600ml hot stock (I used chicken stock as it has a lovely neutral flavour)
- 125ml / 1/2 cup dry white wine
- zest of 2 small / medium lemons
- Juice of 1 – 1 1/2 lemons (depending on how big and juicy they are – start out with one and then taste and add more if needed)
- 80 – 100g wild rocket (or spinach)
- 2T of cream (or use a knob of butter)
- Parmesan cheese
- salt and freshly ground black pepper
Bring your stock to a boil and keep it warm on the side. Melt the butter in a large heavy-based pot and soften the onion for about 5 minutes.
Add the rice, coat it in the buttery onions and stir until the rice just starts to crackly ever so slightly. Add the wine and stir until all the liquid has cooked off. Add the zest and the lemon juice and do the same. Slowly add the hot stock a ladle full at a time and allow the rice to absorb it before adding more.
About halfway or three-quarters of the way through, add your rocket leaves and stir this through the rice. They will instantly wilt down.
Keep cooking and stirring until your rice is perfectly al dente and then turn off the heat, add the cream and season with salt and pepper.
Serve with loads of freshly grated Parmesan cheese.
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