Green Goodness Risotto by Sarah Graham

1.Bring the stock to a gentle simmer in a saucepan.  

2.  Add the olive oil and butter to a large pan and fry the onion and leek over medium heat until softened, 8 – 10 minutes. 

3.  Meanwhile, add the baby spinach to the stock, cook for 1 minute, then use a slotted spoon to transfer to a blender along with ¼ cup of the stock as well as the garlic, lemon zest and juice. Blitz until smooth and beautifully green, check seasoning and then set aside until just before serving.

4. Add the rice to the onions and leeks and cook for 1 minute until well coated, then add in 2 ladles of stock. Reduce the heat to a simmer, stir occasionally until the stock has been absorbed, and then repeat with the remaining stock until the rice has softened, but is still al dente. 

5. Add in the greens, stir gently and allow to cook through for 2 minutes, then add in the spinach purée and remove the pan from the heat.

6. Stir through the Parmesan, check for seasoning and then just before serving add a final ladle of stock along with a drizzle of olive oil.