Risotto with Cheese and Baby Spinach
Yields 6 servings; serving size 6 ounces
Protein: 7.44 grams
Carbohydrates: 26.56 grams
Sugar: 3.24 grams
Fat: 5.72 grams
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.