Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried oregano
  • 1 cup uncooked Arborio rice (200g)
  • 6 cups low sodium vegetable broth (1.4L)
  • 10 oz fresh baby spinach, roughly chopped (285g)
  • 1/2 cup grated Parmesan cheese (45g)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 lemon, zested for garnish

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion and sauté for 6 minutes until translucent and soft.
  2. Add the minced garlic and dried oregano to the pot. Stir constantly for 1 minute until fragrant, ensuring the garlic does not brown.
  3. Add the dry Arborio rice to the aromatic base. Toast the grains for 2 minutes, stirring continuously, until the edges of the rice become translucent and the center remains pearly white.
  4. Pour in the vegetable broth. Increase the heat to bring to a gentle simmer, then reduce heat to maintain a low boil. Cook for 18 minutes, stirring occasionally to help release the starches, until the rice is tender but still has a slight bite.
  5. Turn off the heat. Fold in the chopped fresh baby spinach and let it sit for 2 minutes. Allow the residual heat to wilt the greens into a vivid emerald color.
  6. Remove from heat. Stir in the grated Parmesan cheese, fresh lemon juice, sea salt, and black pepper. Garnish with fresh lemon zest before serving.