Recipe courtesy of David Rocco

Zia Orsola's Spinach Risotto

Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Salt

14 ounces Arborio rice

Bunch fresh or frozen spinach

5 ounces soft ricotta cheese

Freshly grated Parmigiano-Reggiano cheese

2 tablespoons unsalted butter

Extra-virgin olive oil, for drizzling

Directions

  1. In a pot, bring salted water to a boil, and add the Arborio rice. Stir constantly for the first minute to prevent the rice from sticking to the pot. In a separate pot, add the spinach along with 1/4 cup of water, and cook for a few minutes. Once the spinach has softened, remove it from the heat, and puree using a food processor. Cook the rice for approximately 12 minutes, or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving 1/4 of the water behind with the rice. Add the pureed spinach to the rice, and cook a few minutes more on low heat. Add the soft ricotta, grated cheese and butter into the rice, and stir until it is uniform and creamy. Salt to taste. Transfer the rice to a warm plate and drizzle with extra-virgin olive oil. Serve immediately.
Baked Cauliflower and Rice Risotto
PREMIUM
25m Easy 100%
CLASS
Scallop Risotto
PREMIUM
Jordan Andino

Scallop Risotto

14m Easy 98%
CLASS
Spinach Goat Cheese Souffle
PREMIUM
15m Intermediate 100%
CLASS
Wild Mushroom Risotto
PREMIUM
22m Intermediate 99%
CLASS

21m Easy 99%
CLASS
Amanda Cohen

Carrot Risotto

21m Intermediate 100%
CLASS