Classically, whole milk and plenty of butter would be used in this recipe. This healthy version is just as delicious.

• Heat the broth and milk to a simmer in a saucepan. Place on a back burner over low heat.

• Heat the oil in a large, heavy-bottomed pot. Sauté the onion and garlic over medium heat. Add the rice and stir to coat.

• Stir in the salt, pepper, nutmeg, and lemon juice and zest. Start adding the milk/broth combination, ½ cup at a time. When all but ½ cup of the liquid has been incorporated into the rice, stir in the spinach.

• Cook the spinach, adding the final ½ cup of liquid. Stir in the cheese and serve immediately.

Vegetables and Risotto

You can add cauliflower, broccoli, tomatoes, or zucchini to risotto. Seasonal vegetables lend delicious flavor to risotto dishes, so add whatever you have on hand for more variation.