Zia Orsola's Spinach Risotto

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

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

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 3 reviews

      • on February 14, 2012

        Flag

        It was good but I also thought it was bland so I added ground black pepper. Suggest the amount of water for the risotto to cook be mentioned. Also, an approximation of how much Parmesan to add would be helpful.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on November 18, 2011

        Flag

        Wanted it a little more healthy, so first I trimmed recipe down to 5 ounces short grain brown rice, 2 ounces of barley, and 2 ounces of long grain white rice. It did not produce enough starch so I added a couple of tablespoons of dehydrated potatoes. That worked perfect.
        One bunch of fresh spinach run through the food processor with a little of the hot rice water made it the perfect blend. Added the spinach, ricotta, and Romano cheese 5 minutes before grains were done and stirred everything together. This allowed potato flakes to hydrate and cook also.
        Dotted top with butter and some fresh grated Romano cheese and wife said "Yum, tastes great and looks beautiful".
        Might try a pinch of red pepper flakes or fresh grated nutmeg next time.
        Jim in So Calif

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on June 11, 2011

        Flag

        Tasty and pretty easy to do.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.