5 1/2 cups vegetable broth (44 fl oz) (or more)
2 tablespoons oil
2 cups arborio rice
2 teaspoons lemon zest (or more - consider getting 2 lemons.)
(I also added some lemon juice).
6 1/2 oz baby English spinach leaves (200g)
cracked black pepper and sea salt
Place stock in saucepan over medium high heat. Allow to come to boil then reduce to a simmer.
Heat oil in another saucepan over medium high heat.
Add rice and cook for 1 minute .
Add the stock 2 cups at a time, stirring constantly until stock is absorbed. Continue adding cups of stock and stirring until all liquid has been absorbed and rice is tender.
Season with pepper. Stir in lemon zest and spinach through the risotto. Add lemon juice as necessary, or serve with lemon wedges. Top generously with parmesan.
New Food Fast, pg. 98