Risotto verde with peas and spinach salad

Bring 1 liter of water with the bouillon tablets to the boil and keep the broth against the boil. Grate the yellow skin thinly from the lemon and squeeze out the fruit.

Heat 2 tbsp oil in a large frying pan and fry the shallot for 3 min. On low heat. Add the rice and half of the grater and fry the grains with the shallots for 3 min. Pour 1 soup serving spoon of broth into the pan and let the rice cook gently until the moisture is absorbed. Stir frequently. Repeat until all stock has been used. This takes about 20 minutes. Add the garden peas at the same time as the last spoonful of broth and simmer for 5 minutes.

Remove the pan from the heat and stir in the dill, half of the cheese and salt and pepper in the rice. Put the lid on the pan and let the risotto stand for another 3 minutes.

Meanwhile, in a large bowl, beat the rest of the oil with the lemon juice to taste and salt and pepper. Spoon 3/4 spinach through the dressing.

Spoon the risotto into 4 deep, warm plates. Divide the rest of the spinach and the grater over the plates. Serve the spinach salad and the rest of the cheese with the risotto.