with spinach and ricotta


Serves 2-3 people as a main dish | Preparation: 25 minutes


  • 200 ml risotto rice
  • Olive oil
  • 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.

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