When spring at last can make an appearance all around below, it does so with an explosion of inexperienced. 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 hotter days to come.
Thus the inspiration for this attractive inexperienced spinach risotto.
It’s a straightforward risotto—made in the vintage way with risotto rice, stock, wine, and Parmesan—with the addition at the end of a 50 percent pound of chopped baby spinach with a minimal lemon zest and juice to brighten the flavors.
