Recipe: How to make risotto

PEA & SPINACH RISOTTO
Serves 4-6

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, finely chopped
1½ cups risotto rice
½ cup white wine (optional)
6-8 cups vegetable or chicken stock, hot
2 cups frozen peas
120g bag baby spinach
grated zest of 1 lemon and juice of ½ the lemon
20g butter
50g parmesan, finely grated

Heat the oil in a wide saucepan, add the onion and garlic and cook for 5-7 minutes or until soft. Add the rice and stir to "toast" until hot. 

Add the wine and the hot stock a ladleful at a time, adding another ladleful after each previous amount of stock has been absorbed. 

When the rice is almost cooked, add the peas and spinach, cook for a few more minutes then add the lemon zest and juice, butter and parmesan. 

Cover with a lid and let the rice sit for a few minutes off the heat. Remove the lid, stir vigorously, taste and add salt and freshly ground pepper to taste. Serve in warmed plates or bowls.

from
http://www.stuff.co.nz/life-style/food-wine/recipes/93226044/Recipe-How-to-make-risotto