• Peel and finely chop enough shallots to measure ½ cup.
• Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
• Strip the thyme leaves from the stems.

In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, and thyme, season generously with salt, and cook, stirring occasionally, until fragrant, 2 to 3 minutes.
Stir in the rice and cook until the edges of the rice look translucent, 1 to 2 minutes. Stir in 1 cup white wine or water and cook until slightly reduced, 1 to 2 minutes. Add the vegetable broth and 2 cups water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally and adding up to 1 cup more water if dry, until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes.
While the risotto cooks, prepare the remaining ingredients.

• Zest the lemon.
• Juice the lemon, keeping the zest and juice separate..
• Strip the basil leaves from the stems; coarsely tear the leaves.
• Coarsely chop the hazelnuts for garnish.

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

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

Chef’s tip: When zesting citrus, try to remove only the outermost zest and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter. A fine-toothed grater is ideal; the finer holes on a box grater will work but can take off too much of the white stuff.

Kids can!

• Press the garlic (if you have a press).
• Strip the thyme leaves.
• Juice the lemon.
• Strip and tear the basil leaves.
• Serve the meal.