In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spinach risotto with fresh ricotta and hazelnuts
Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories
2 Servings, 590 Calories/Serving
You won’t miss the meat in this family-friendly vegetarian risotto. Lemon and basil add bright fresh flavors, while Parmesan lends umami and hazelnuts provide crunch.
In your bag
- 2 or 3 shallots
- Peeled fresh garlic
- Fresh thyme
- 1½ cups arborio rice
- 2 cups vegetable broth
- ½ cup roasted hazelnuts
- 1 lemon
- Fresh basil
- ½ pound baby spinach
- ⅓ cup grated Parmesan
- 1 cup fresh ricotta
Nutrition per serving
Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 630mg (27% DV), Total Carb. 73g (27% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Tree Nuts
Wash produce before use
Prep the shallots, garlic, and thyme
- 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.
Make the risotto
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.
Prep 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.
Finish the risotto
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.
- Press the garlic (if you have a press).
- Strip the thyme leaves.
- Juice the lemon.
- Strip and tear the basil leaves.
- Serve the meal.