Spinach and Ricotta Risotto

Name: Spinach and Ricotta Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 300 g Arborio rice; 200 g fresh spinach; 250 g ricotta cheese; 1000 ml vegetable broth; 15 g garlic; 60 g shallots; 30 ml olive oil; 5 g lemon zest

Bright and creamy risotto loaded with fresh spinach and silky ricotta. A nutritious and vibrant lunch option.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 12 g
Fat: 14 g
Carbs: 60 g

Ingredients

for 4 servings

Arborio rice300 g
fresh spinach200 g
ricotta cheese250 g
vegetable broth1000 ml
garlic15 g
shallots60 g
olive oil30 ml
lemon zest5 g

Method

5 steps

Heat olive oil in a large pan and sauté minced shallots and garlic until translucent.
Add Arborio rice and toast for 2 minutes.
Gradually add vegetable broth one ladle at a time, stirring constantly until absorbed and rice is al dente.
Fold in fresh spinach until wilted.
Remove from heat and stir in ricotta cheese and lemon zest before serving.