Lemon Risotto

• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 2/3 cups Arborio Rice
• 1/4 cups Lemon Juice
• 3 cups Chicken Or Vegetable Stock
• 1 cup Chopped Spinach

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. 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. Pour in the lemon juice and let it absorb, stirring frequently.
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. Finally, stir in the chopped spinach and let the risotto cook for just a minute or two more while the spinach wilts.
6. Optional: Garnish risotto with extra spinach, freshly grated cheese, or herbs before serving.

olive oil, garlic, shallot, rice, ubc, chicken, chopped spinach

Taken from tastykitchen.com/recipes/sidedishes/lemon-risotto/ (may not work)