This risotto is incredibly vibrant thanks to a generous amount of very lightly cooked spinach which produces the most wonderful green colour and provides an lovely earthiness to the risotto. Topped with a generous dollop of creamy stracciatella and some lemon, it's bright, fun and perfect for spring. I don't abide by the often touted rule of constantly needing to stir risotto. As long as you stay close by and give it a good stir every minute or two, it will still be very creamy.

INGREDIENTS

• 60g unsalted butter
• 1 tbsp extra virgin olive oil, plus extra to serve
• 2 eschalots (French shallots), finely diced
• 350g carnaroli rice (or other risotto rice)
• 150ml dry white white
• 1 litre light chicken or vegetable stock, hot
• 20g parmigiano reggiano, grated
• 150g stracciatella (or use the curds inside a ball of burrata)
• sea salt
• lemon zest, to serve

Spinach puree

• 200g baby spinach leaves
• 1 tbsp extra virgin olive oil
• sea salt and black pepper

METHOD

1. Blanch the spinach leaves in a saucepan of boiling water for 30 seconds. Drain and squeeze out most of the water. Transfer to a high speed blender or food processor and blend with the olive oil until smooth. Add a little of the stock to help thin it out and process more easily, if needed. Season to taste and set aside.
2. Warm half of the butter and the olive oil in a large saucepan over medium-low heat. Gently cook the eschalot with a pinch of salt, stirring occasionally, for 6-8 minutes, or until soft, ensuring it doesn't colour. Increase the heat to medium and add the rice, stirring to toast the grains. When the grains start to turn a little translucent around the edges, pour in the wine and allow the rice to absorb all of the liquid, stirring often.
3. Add the hot stock, a ladle at a time, stirring the rice often between additions. Continue cooking the rice and adding the stock for about 18 minutes or until the rice is al dente. (If you run out of stock before the rice is cooked, simply continue with some hot water.)
4. When the rice is cooked, remove from the heat and vigorously stir in the remaining butter along with the cheese. Once the butter has melted, add the spinach puree and stir to incorporate. It should be creamy and not stiff at all. Season to taste, then divide among plates or shallow bowls. Top with some stracciatella, a little lemon zest and a drizzle of extra virgin olive oil.

Serves 4-6

Tip: you will know when to add the next ladleful of stock once you can drag your wooden spoon through the rice and it doesn't immediately pool in the gap.

This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.