|Fresh spinach||2 Pound (1Leg)|
|Onions||13 Ounce, finely chopped (375 Grams)|
|Olive oil||4 Tablespoon|
|Medium grain risotto rice||6 Ounce (175 Grams)|
|Flat leaf parsley||1 Ounce, finely chopped (25 Grams)|
|Fresh dill||1 Ounce, finely chopped (25 Grams)|
|Finely grated lemon zest||1⁄2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Wash the spinach thoroughly in cold water.
Remove tough stalks and chop it coarsely.
In a large saucepan fry the onions in the olive oil over low heat until transparent.
Add the spinach and a splash of water, and cook until the spinach wilts.
Add the rice, parsley, dill and lemon zest and season with salt and pepper.
Add 400 ml (14 fl oz) water and stir.
Cover and cook gently until craters form on the surface of the rice, about 15 minutes.
Remove the pan from the heat, place a piece of cheesecloth or muslin over the top and replace the lid.
Put the pan in a warm place for 15-20 minutes.
Stir, squeeze a little lemon juice over the top, and serve.