Risotto with spinach and ricotta
Serves 2-3 people as a main dish | Preparation: 25 minutes
200 ml risotto rice
3 tbsp finely chopped onion
2 cloves garlic, finely chopped
100-150 ml white wine
Approx. 400 ml water/chicken stock
2 handfuls of baby spinach
100 ml water
75 g grated Parmesan
200 g ricotta
Salt and pepper
1 tbsp butter
A little finely grated lemon zest
More grated Parmesan
Sauté the rice in oil. It must not brown. Add the onion and garlic, and leave to sauté until they are soft but before they begin to brown. Add the wine, and then the water or stock a little at a time. Stir regularly.
Blend the spinach with 50-100 ml water.
Add the spinach water when the rice is almost tender, add the Parmesan and ricotta, and remove the pan from the heat. Season to taste with salt, pepper and butter.
Serve immediately, topped with a little lemon peel and more Parmesan.