When spring finally makes an appearance around here, it does so with an explosion of green. Trees that have stood gloomily bare for months begin to leaf out all at once, beckoning us to wake up(!) and get ready for the warmer days to come.
Thus the inspiration for this lovely green spinach risotto.
It’s a simple risotto—made in the classic way with risotto rice, stock, wine, and Parmesan—with the addition at the end of a half pound of chopped baby spinach with a little lemon zest and juice to brighten the flavors.