Ingredients

Risotto

• 4 cups of veal stock (or low sodium chicken stock) (1 L)
• 1 onion, finely chopped
• 1 tablespoon olive oil (15 ml)
• 2 cups of Arborio rice (500 ml)
• 1/4 cup butter (60 ml)
• 1 cup grated Kefalotyri cheese (250 ml)
• 1 cup feta cheese, cubed (250 ml) + more to garnish
• 4 cups of spinach (1 L)
• Juice and zests of 1 lemon
• 1/4 cup parsley, finely chopped (60 ml)

Shrimp

• 1 tablespoon canola oil (15 ml)
• 12 large shrimps cleaned and de-veined, tail intact
• 2 tablespoons ouzo (30 ml)
• 2 tablespoons butter (30 ml)
• Sea salt and freshly ground pepper to taste

Description

Spinach And Lemon Risotto - A Recipe From Food Network Canada. Succulent Shrimp On Soft And Warm Lemon Risotto Is A Great Transitional Dish Between Summer And Fall.

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