Thursday, September 02, 2010

Fresh Fast Risotto

Risotto is hands down one of my all time favourite starchy foods.  There is nothing like a plate full of creamy, dreamy, flavour packed carby bites of deliciousness.  I really don’t think I’ve ever met a risotto I didn’t like.

However…  Oddly enough I’ve never made risotto at home.  I think originally I thought it would be a very difficult task.  And then I think I thought it would be a bad idea to have a delectable pot of creamy rice sitting around unprotected. 

But when Tia lent me this Donna Hay cookbook the first recipe I gravitated towards was the Lemon and Spinach Risotto.  I was sold.


I loved the sound of fresh lemon swirled in and anything that calls for spinach is OK in my mind.  Smile  I opted to make shrimp instead of scallops, but let’s be honest…I didn’t really care about that part anyway.

Like a good girl I stuck to the recipe for this first attempt…except I happened to have chicken stock on hand, so subbed that for the veggie stock…and I made only a half batch because a full batch would mean disaster on the figure frontier.


I hope Donna Hay doesn’t mind if I share this recipe with you.  FYI:  I had never spent any time on her website before, but WOW…check it out.  So many lovely simple ideas.


  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • 2 3/4 cups low sodium stock (chicken or veggie)
  • 1 tsp grated lemon peel (I also added a squeeze of the juice)
  • 300 grams baby spinach
  • fresh parmesan for garnish
  • salt & pepper


  1. Heat the stock in a saucepan over med-high heat.  Bring to a boil, then reduce to simmer.
  2. Heat the oil in another saucepan (I actually used my large non-stick skillet) over med-high heat.  Add the rice, cook for one minute, stirring to coat.
  3. Add the stock, 1 cup at a time, stirring frequently and cooking until the stock has been absorbed. Continue adding stock and stirring until all liquid has been absorbed and rice is tender.
  4. Remove from heat. Season with salt & pepper (I found I didn’t need salt because the chicken stock added enough).  Stir in the lemon and spinach until combined and the spinach is wilted.
  5. Serve.  Sprinkle with parmesan and serve with lemon wedges if desired.


Honestly, I have no idea why I thought this would be difficult.  Aside from having to stand there and stir for the better part of 10 or 15 minutes, it’s dead simple.  Another plus is that this did not require any odd ingredients that I don’t normally have on hand (especially now that I own a bag of arborio rice).  I suspect with Autumn approaching there will be various flavour combos being fiddled with in my kitchen in the months to come.

Those Shrimp:  simply sautéed in a smidge of oil with salt, pepper and a squeeze of lemon juice.  Easy peasy.

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Jessica said...

yummy!! Dave loves Rissoto so maybe I'll have to make this for him ;)

thanks for sharing the recipe!

Veggies, Cake & Cocktails said...

My husband and I both love rissoto. I've made it a couple times and it is pretty simple. Just need comfy shoes and a good spoon so you can stir for awhile:)

Claudia said...

LOVE Rissoto!!
this one looks super easy to make.
Will need to make this ASAP

Christy said...

Mmm, that risotto looks so yummy. Can't wait to try the recipe :)

Kara Hadley said...

I learned how to make risotto a few weeks ago and can't wait to make it again. I think I'll wait till it's a little cooler, though, so that it's really somehting special

Shirls said...

wow, I've made risotto once, during a professional organized cooking thing (at a work event, lol) and man it wasn't that easy in the least 45 minutes of constant stirring and stirring - so of course I've never looked into making it again. You just made me rethink it, especially your pictures.. amazing!

Anonymous said...

I thought risotto took 45 minutes to an hour to make. My coworker made me this cheesy spicy kind that was to die for. Maybe I'll try it too.

Jaime said...

It would probably take longer if making a larger batch...but this was a half batch and I got three full meals out of it!

Anonymous said...

I've never had risotto before! I think it sounds and looks delicious, but for some reason I've never tried it. I may need to change that. :)