Lightly fry risotto in oil for five minutes, stirring constantly (until translusent). Slowly add 2 and a half cups water, bit by bit – waiting for each addition to be absorbed before adding the rest stiring constantly, until rice is firm but tender.
Add cooked spinach and serve with a squeeze of lemon

Ingredients Required:

1 cup risotto rice,
1 tablespoon olive oil
1 packet green spinach
1 lemon