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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.