The key to a perfect risotto is patience. Make sure to add small amounts of stock and wait until it is all absorbed before adding more.
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Finely chop your red onion.
Grate or slice your parmesan cheese.
Cut and squeeze your lemon so you can use the juice later.
Bring your stock to a boil, so it is ready to be added to your rice a little later.
Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Heat olive oil in a pan and add red onion, and fry at lower temperature for several minutes.
Add your rice to the frying pan and toast it for a few minutes (be careful not to burn it).
For the most flavor: add a splash of wine or lemon juice to your rice before adding your hot stock.
Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente. During this step, follow the instructions below for preparing your main vegetables.
Heat clear oil in another pan, add Spinach and fry for 5 minutes.
Add your cooked spinach to your rice and mix.
Add Parmesan Cheese, Pinenuts and Sun-Dried Tomato on top.