First of all, it will be prepare the vegetables. For this, wash and cut into small cubes or slices according to the case. In a pot with two squares of extra virgin olive oil, sauté the onion until transparent, stirring from time to time so that it does not burn. When the onion is poached, add the leek and the rest of the vegetables (except the spinach). Season with salt and pepper and cook for ten minutes, stirring the vegetables.
Simultaneously, put heat the broth in a saucepan or in the microwave.
When the vegetables are crunchy, add the rice and stir for a few seconds so that it is well soaked with all the flavors and is creamier. Add the white wine and stir so that the alcohol evaporates completely.
With the help of a ladle, add the broth slowly. Do it one ladle at a time, stir and do not add the next one, until the rice has absorbed almost all the liquid. Repeat the process until the broth is finished.
Put out and run from the fire when the rice be oily and creamy. At this time, add the tablespoons of butter, the handful of fresh spinach, and the lemon juice and zest. Stir vigorously with a wooden spoon to emulsify with the residual heat and allow the flavors to integrate. Let stand 5 minutes.
serve hot at the table and finish with some fresh watercress leaves, chopped or whole walnuts, black pepper and a few threads of raw olive oil for an interesting temperature contrast.
