Spinach risotto with fresh ricotta and hazelnuts
Gluten-Free, Vegetarian, Soy-Free
35 – 45 Minutes
It’s a common misconception that, to be properly cooked, risotto must be stirred constantly, and the broth added only a little at a time. You can see for yourself once this dinner is ready. We add the broth all at once, then stir the rice often but not ceaselessly, and find it comes out wonderfully creamy and luscious. Wilted baby spinach and crunchy hazelnuts, plus lemon, fresh basil, and Parmesan, all transform the humble rice dish into something exceptional.
- 1 or 2 shallots
- Peeled fresh garlic
- Fresh thyme
- ½ cup arborio rice
- 1 cup vegetable broth
- 1 lemon
- ¼ cup roasted hazelnuts
- Fresh basil
- 3 ounces baby spinach
- ¼ cup grated Parmesan
- ½ cup fresh ricotta
Prep the shallots, garlic, and thyme
- Peel and finely chop the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the thyme leaves from the stems.
Make the risotto
Stir in the rice and cook until the edges of the rice look translucent, 1 to 2 minutes. Add the vegetable broth and 2 cups water and season with salt. Bring to a boil, then reduce to a simmer and cook, stirring often, until the rice is tender and the liquid is almost completely absorbed, 20 to 25 minutes.
While the risotto cooks, prepare the remaining ingredients.
Prep the remaining ingredients
- Zest and juice the lemon.
- Coarsely chop the hazelnuts.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Finish the risotto
Calories: 630, Protein: 21 g, Fiber: 8 g, Total Fat: 35 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 3 g, Saturated Fat: 8 g, Cholesterol: 40 mg, Sodium: 660 mg, Carbohydrates: 61 g, Added Sugar: 0 g. Contains: Milk, Tree Nuts