Photography by John Paul Urizar, Styling by Michaela Le Compte
Ingredients
Method
Combine stock, 1 cup (250ml water) and lemon rind in a medium saucepan over high heat. Bring just to the boil. Reduce heat to very low; simmer gently.
Heat butter and oil in a medium heavy-based frying pan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes or until soft and translucent.
Add the rice and stir for 1 minute or until grains appear slightly translucent. Add the wine; cook, stirring constantly, until the liquid is completely absorbed.
Add a ladleful (about ½ cup) of hot stock. Stir very gently. Continue adding stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite, and the risotto is creamy.
Remove from the heat. Stir through the parmesan, spinach and a squeeze of lemon juice to taste. Season with salt and freshly ground pepper.
Suitable to freeze. Not suitable to microwave.
Julie’s tip
Julie Goodwin’s money saving tips
- Buy fresh produce when it’s in season – that’s when it’s at its best and most inexpensive.
- Take advantage of specials when purchasing items in bulk, such as meat – you can buy and freeze.
- Look for opportunities to cook double batches of recipes, so you can freeze one batch and avoid cooking another day.
- Planning is essential for sticking to a budget, so make a list of what you need and stick to it, so you’re not tempted to impulse buy or waste money on items you have already.
- Do a regular pantry or fridge clean-out and make a frittata or soup with lingering ingredients.
- Plant easy-to-grow herbs, such as chives, parsley and mint, to add freshness and flavour to your meals.
This recipe was first published in The Australian Women’s Weekly in May 2017, and published online in 2024.
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