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Spinach risotto with fresh ricotta and hazelnuts

Spinach risotto with fresh ricotta and hazelnuts

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 630 Calories/Serving

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.

In your bag

  • 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

Nutrition per serving

Instructions

1

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.

2

Make the risotto

In a large sauce pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until just beginning to soften and caramelize, 2 to 3 minutes. Stir in the garlic and thyme and cook until fragrant, 1 to 2 minutes.
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.

3

Prep the remaining ingredients

  • Zest and juice the lemon.
  • Coarsely chop the hazelnuts.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

4

Finish the risotto

Add the basil, spinach, and 1 tablespoon lemon juice to the risotto, stirring until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon zest and Parmesan. Season to taste with salt and pepper.

5

Serve

Transfer the risotto to individual bowls. Garnish with the ricotta and hazelnuts and serve.

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