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Vegetarian, Italy

Spinach and ricotta risotto

Spinach and ricotta risotto is an Italian vegetarian dish for 4 people, ready in 40 minutes, medium difficulty, for €2.70 per serving. The key to success is adding warm broth one ladle at a time and stirring in the ricotta off the heat, which keeps the rice creamy without turning grainy.

Tonight, an all green risotto with fresh spinach, topped with ricotta and parmesan, as soft as a hug.

Spinach and ricotta risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.70
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

This risotto has the color of a spring meadow and the kind of texture you get from stirring a pot for twenty minutes without getting bored. Blended spinach turns the rice deep green, while whole spinach leaves added at the end keep some bite. Ricotta melts into the hot rice and softens it, and parmesan brings the salt and character the dish would otherwise miss.

It is a good pick for a meat free Sunday dinner, or for getting kids to eat spinach without really noticing. Mon Chou suggests it when fresh spinach is in season, in spring and in fall, when the leaves are tender and full of flavor. Eat it on its own with a spoon, or serve a small bowl as a starter before a lighter main.

The ingredients

4 people

Pantry

  • Risotto rice (carnaroli or arborio)often in the pantry 320 g
  • Vegetable broth 1 l
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch
  • Nutmegoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 400 g
  • Onion 1

Dairy

  • Ricotta 200 g
  • Grated parmesan 60 g
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Blanch the spinach for 1 minute in boiling water, cool it under cold water, squeeze it dry, and blend half of it with a ladle of broth. 3 min

    Squeeze it well, waterlogged spinach dilutes the rice.

  2. Sweat the chopped onion in the oil and butter, add the rice, toast it until translucent, then deglaze with the white wine. 6 min

    Wait until the wine has fully evaporated before adding the broth.

  3. Add the hot broth one ladle at a time, stirring, until the rice is cooked. 16 min

    Taste halfway through, the rice should stay slightly firm at the center.

  4. Stir in the blended spinach and the chopped whole spinach during the last 3 minutes. 3 min

    Spinach added late keeps its bright green color.

  5. Off the heat, stir in the ricotta, parmesan, and nutmeg, cover, and let it rest for 2 minutes before serving. 2 min

    Ricotta added at the end stays smooth and does not turn grainy.

Our tips to get it right

  • Pick a round grain rice like carnaroli or arborio, it releases the starch that gives risotto its creamy texture, long grain rice will not work here.
  • Keep the broth simmering on the stove next to you, cold broth cools the rice down and slows cooking every time you add a ladleful.
  • Stir often but not constantly, the rice needs a few seconds of contact with the hot bottom of the pot to cook properly.

The variations

  • Swap fresh spinach for frozen spinach that has been thawed and well drained, the result stays green and soft.
  • For a richer version, add a few diced pancetta pieces cooked with the onion, though this makes the dish no longer vegetarian.
  • For busy weeknights with kids, skip the blending step and just chop all the spinach, the risotto will be less green but just as soft.

What to serve it with

  • An arugula salad with lemon
  • A glass of dry white wine
  • Extra shaved parmesan on top

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It does not freeze well, the ricotta and rice change texture once thawed. Reheat it gently in a pot with a splash of broth or water to bring back its creaminess.

Questions about this dish

Can you make this risotto ahead of time?

You can blanch and blend the spinach the day before, and prep the broth in advance. The rice itself should be cooked right before serving, since reheated risotto loses its creaminess.

Can you swap ricotta for another cheese?

Yes, drained fresh cheese like faisselle or light mascarpone both work well. Mascarpone will give a slightly richer result.

Why blend only half the spinach?

Blending half the spinach with broth colors the rice green without turning it into a puree. The whole spinach added afterward keeps some texture in the dish.

Can the ricotta turn grainy in the risotto?

No, as long as you stir it in off the heat like the recipe says, it stays smooth. Too much heat is what would make the cheese turn grainy.

How long does it take to make a spinach and ricotta risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spinach and ricotta risotto?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach and ricotta risotto cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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