Lemon Risotto

Directions

1. 1
   Heat the olive oil in a large skillet over medium heat. When the oil is warm add the garlic and shallot and cook about 3-4 minutes, until soft.
2. 2
   Add the arborio rice. Let this mixture cook for another 5 minutes or so, stirring frequently, until the ends of the grains of rice are translucent.
3. 3
   Pour in the lemon juice and let it absorb, stirring frequently.
4. 4
   When the lemon juice has absorbed add about 1/2 cup of the chicken or vegetable stock. Again, stir this frequently. When the liquid is mostly absorbed, add another 1/2 cup of broth and repeat this process until all of the broth has been added and absorbed. This will take some time and lots of stirring.
5. 5
   Finally, stir in the chopped spinach and let the risotto cook for just a minute or two more while the spinach wilts.
6. 6
   Optional: Garnish risotto with extra spinach, freshly grated cheese, or herbs before serving.