Lime risotto with spinach

Ingredients for 4 servings:

• 150 g baby spinach
• 80 g shallot(s)
• 800 ml vegetable stock
• 4 tbsp olive oil
• 200 g risotto rice (e.g. Carnaroli, Vialone Nano or Arborio)
• 80 ml white vermouth (e.g. Noilly Prat)
• 1 organic lime(s)
• salt and pepper
• 1 pinch(s) of sugar
• 80 g mascarpone
• 10 g butter, cold (in pieces)
• 20 g hard cheese, Italian, finely grated (e.g. Grana Padano or Parmesan)
• 3 sprigs of dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lime meets risotto and mascarpone

First, roughly chop the cleaned, washed, and spun-dry spinach. Heat the vegetable stock in a saucepan and the olive oil in a sauté pan. Sauté the finely diced shallots in the olive oil until translucent. Then add the risotto rice and sauté over medium heat for about 1-2 minutes. Deglaze the rice with the vermouth and let it cook completely. Then pour in some of the vegetable stock. The risotto should be lightly covered with the stock. Cook the rice for 16-18 minutes, stirring or tossing. Gradually add the rest of the vegetable stock. In the meantime, finely grate the lime zest and squeeze the lime juice. After about 14 minutes of cooking, add the spinach to the risotto and stir in. Season the risotto with salt, pepper, and a pinch of sugar. Now remove the risotto from the heat and stir in the butter pieces, cheese, and mascarpone. Season with 1-2 teaspoons of lime zest and 2-3 tablespoons of lime juice. Let it rest for about 2-3 minutes to infuse, then garnish with dill and serve immediately.