Risotto with spinach and ricotta
Sauté rice in oil, add onions and garlic, then wine and water. Blend spinach with water, stir into almost-tender rice, and finish with cheese. Serve with lemon peel for a flavorful twist.
Ingredients
- 200 ml risotto rice
- Olive oil
- 3 tbsp finely chopped onion
- 2 cloves garlic, finely chopped
- 100-150 ml white wine
- Approx. 400 ml water/chicken stock
- 2 handfuls of baby spinach
- 100 ml water
- 75 g grated Parmesan
- 200 g ricotta
- Salt and pepper
- 1 tbsp butter
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