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Easy spinach risotto

David Rocco from David Rocco's Dolce Vita
For a creamy vegetarian risotto dish, try this simple recipe by David Rocco

Easy spinach risotto

Method

Bring a medium-sized pan of salted water to a boil and add the rice. Stir constantly for the first minute to prevent the rice from sticking to the pan.

Put the spinach and 75ml of water in another saucepan over a medium heat and cook for a few minutes, until most of the liquid has evaporated. Once the spinach has softened, remove from heat and whiz in a food processor until puréed.

Continue to cook the rice for about 12 minutes, until the rice is almost cooked, but still has a bit of a bite. Pour most of the water out of the pot, leaving a small amount behind with the rice. Place the pan back on the hob and stir in the puréed spinach, ricotta, grana padano cheese, salt and butter.

Turn off the heat and let the rice continue to cook for another minute or so in its own heat - it should have a creamy consistency. Divide between four plates and drizzle with extra virgin olive oil before serving.

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Serves: 4

Prep: 5 min
Cook: 15 min

Ingredients
400g Arborio rice
750g baby spinach leaves
150g Ricotta cheese
100g Grana Padano cheese, freshly grated
2 tbsp unsalted Butter
4 tbsp extra virgin olive oil, for drizzling
1 pinch Salt