Lemon Risotto

Lemon Risotto

Ingredients:
6 Cups Chicken Stock
40 gms Butter
3 Slices Panchetta
1 Leek
2 Cups Arborio Rice
½ cup White Wine
1 Bunch English Spinach
¼ Cup Parmesan
Finely grated rind of 1 lemon
Tbsp Lemon Juice
½ Cup Parsley

Method:
Place butter into a pan and add Panchetta, cook until crisp. Add thinly sliced leek and cook for 5 mins. Add the rice and stir until it starts to stick. Add white wine until evaporated. Keep ladelling in the stock bit by bit. Towards the end of cooking, add the spinach and cook. Finally add the parmesan, parsley, lemon rind, lemon juice and seasoning.