Lemon and Sun-dried Tomato Risotto

In a large pan, heat up the butter and the oil. Put the onions and the garlic in the pan and cook them on high for 2 minutes.

Bring the heat down to medium-low and continue cooking for 5 minutes, stirring frequently. Add in your mushrooms and red peppers. Cook for 3 minutes, then bring the heat up to high and deglaze the pan by adding the wine.

Let the liquid reduce for about a minute and add the sun-dried tomatoes along with the rice and stir. Add in a cup of your broth. Bring your heat down to medium-high and continue cooking, stirring frequently.

When the liquid has almost all been absorbed, add another cup or so of broth. Continue adding about 1/2 cup of broth at a time, waiting for the liquid to be absorbed and do so until your risotto is almost completely cooked (takes about 35-40 minutes).

Add your lemon zest, spinach and Parmesan and keep cooking. Test the risotto. If it’s is not ready, add more liquid and keep cooking it until the rice is your preferred level of done. When it is ready, stir in the lemon juice and mix thoroughly, then mix in the cream and season to taste with salt and pepper.

* Please note that you might not use the whole 1 1/2 liter of chicken stock, depending on the heat of your stovetop and the kind of arborio rice you get.

**You can also make this recipe with orzo pasta! It’s really good!