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Hedden Family Recipes

Lemon risotto with spinach

Adapted from the recipe of Kelcy Scolnick

Ingredients:

  • 1 cup Arborio rice
  • 3½ cups vegetable bouillon
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ½ cup dry white wine (optional)
  • 2-3 carrots, chopped
  • 1 cup Parmesan cheese
  • Juice and zest of 1 lemon
  • 1 Tbsp. butter (optional)
  • ½ pound mushrooms, chopped
  • 12 oz. spinach, chopped
  • 1 tsp. salt
  • ½ tsp. white pepper
  • ½ tsp. red pepper flakes (optional)

Directions:

  1. Prepare vegetable bouillon and bring to a simmer; keep next to risotto pan.
  2. Heat oil in risotto pan (any large, wide-bottom pan) over medium heat; add onions and a pinch of salt, stir to combine, and sauté until translucent, about 5 minutes. Add garlic and stir, cooking for another 30 seconds until fragrant.
  3. Add rice to risotto pan and stir continuously for 1-2 minutes.
  4. Add wine, stirring until most of the liquid has been absorbed. If you are not using wine, skip this step and start with the vegetable bouillon.
  5. Working in batches, add ½ cup of vegetable bouillon to the risotto, stirring continuously to help release starch and make it creamy. You will know it is time to add more bouillon when you are stirring and you “part the risotto sea” with your spoon.
  6. When you get close to using all the vegetable bouillon, start to taste the rice’s doneness. If it is still crunchy, add more bouillon. It is done when it has just a little bite.
  7. Add chopped carrots and stir.
  8. Add cheese, lemon juice, lemon zest, butter, and mushrooms. Stir to combine. If it looks a little dry, add a little vegetable bouillon or water. Cook for about 2 minutes, add spinach, and cook for another 2 minutes.
  9. Add salt and pepper, taste, and adjust as needed.