40 mins

Spinach and hazelnut risotto with fresh ricotta

Dinner

Four servings

Nutrition info

• 2 shallots
• 1 ½ tbsp fresh thyme
• 1 tbsp butter
• 1 ½ tbsp minced garlic
• 1 cup arborio rice
• 2 cups vegetable broth
• 1 lemon
• ½ cup hazelnuts
• ½ cup fresh basil
• 6 cups spinach
• ½ cup shredded parmesan cheese
• 2 tbsp balsamic vinegar
• 1 ½ tbsp olive oil
• 1 cup ricotta

Directions

• Step 1

  Peel and mince shallots. Strip thyme leaves from stems.

  In this recipe

  • 2 shallots
  • 1 ½ tbsp fresh thyme
• Step 2

  Heat butter in a skillet over medium heat. Add shallots and cook 2 minutes, then add garlic and cook 1 minute more. Stir in arborio rice and toast 1 minute, then add broth and 4 cup water. Bring to a boil, then reduce to a simmer. Cook 30 minutes, until rice is tender and liquid is almost absorbed (adding more broth or water if needed).

  In this recipe

  • 2 shallots
  • 1 tbsp butter
  • 1 ½ tbsp minced garlic
  • 1 cup arborio rice
  • 2 cups vegetable broth
• Step 3

  Meanwhile, zest and juice lemon. Chop hazelnuts, removing any papery skins.

  In this recipe

  • 1 lemon
  • ½ cup hazelnuts
• Step 4

  Stir basil, 4 cup spinach and 2 tbsp lemon juice into the risotto until spinach is wilted. Remove from heat, then stir in parmesan, thyme and 2 tsp lemon zest. Season with salt and pepper.

  In this recipe

  • 1 ½ tbsp fresh thyme
  • 1 lemon
  • ½ cup fresh basil
  • 6 cups spinach
  • ½ cup shredded parmesan cheese
• Step 5

  Toss remaining 2 cup spinach with balsamic and olive oil.

  In this recipe

  • 6 cups spinach
  • 2 tbsp balsamic vinegar
  • 1 ½ tbsp olive oil
• Step 6

  Divide risotto into bowls. Top with dollops of ricotta and the hazelnuts. Enjoy with side salad.

  In this recipe

  • ½ cup hazelnuts
  • 1 cup ricotta