MAKE SPINACH PURÉE:

• Pour the chicken stock into a medium pot and bring to a boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment.
• Turn the stock down to low heat. Squeeze out any excess stock from the spinach and parsley back into the pot it was blanched in; you will use this stock to make the risotto. Add spinach/parsley to a food processor and purée to a very smooth consistency.
• MAKE RISOTTO:
• In a large skillet, heat 2 Tbsp. butter and 2 Tbsp. olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, to coat rice with oil and butter, about 2 mintues.
• Add wine and cook, stirring occasionally, until the liquid is fully absorbed. About 2 mintues.
• Add two ladles of hot chicken stock to the risotto. Cook, stirring occasionally, until the liquid is fully absorbed, then add two more ladles of stock. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Adjust the heat to ensure the risotto is at a steady simmer. After a total of 20-25 minutes, taste a grain of rice. It should be creamy with a bit of bite to it still (al dente).
• Reduce the heat to low. Add the spinach purée and a bit more stock to loosen and incorporate into rice. Add Parmesan cheese, 2 Tbsp. butter, 2 Tbsp. olive oil, salt, black pepper, lemon juice, and zest. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Taste and add more salt as desired.
• Ladle into shallow dishes and serve with a drizzel of olive oil .