Lemon Risotto with Spinach

1. hot rinse untreated lemon, rub dry. peel a quarter of the peel so thin that no white skin remains. Grate 1/2 tsp. zest from this lemon. Squeeze both lemons, mix juice and all peels with 1/2 quart boiling hot water.

Clean spinach leaves and rinse thoroughly. Peel onion, cut into cubes. bring clear soup to boil. In another saucepan over medium heat, sauté onion in 1 tbsp butter plus the oil until translucent. Add long grain rice, stirring until translucent. Extinguish with lemon water including peels and cook this while stirring,.

Cover long-grain rice with hot clear soup and cook, stirring, until it has absorbed the liquid. Pour the clear soup again and gradually cook the long grain rice al dente for about 25 minutes.

Sauté the spinach in the remaining butter until it collapses. Stir into the risotto with the Parmesan and season with salt and freshly ground pepper. Cover and allow to swell for 2 min before serving.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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