Looking for a fresh new recipe, with delicate and inviting aromas? Check out this Mediterranean-inspired recipe that's nutritious and delicious. The star of this dish is Carnaroli Rice from Riso Scotti — considered the king of Italian risotto rice, Carnaroli is a unique variety abundant in natural creamy starches and perfectly absorbs any flavor.
Difficulty
Easy
Serves
2 people
Preparation time
10 minutes
Cooking time
20 minutes
INGREDIENTS
4¼ cups vegetable broth
6 oz Riso Scotti Carnaroli rice
2 tbsp extra virgin olive oil, divided
1 clove garlic, crushed
12 oz fresh spinach
1 tbsp cold butter, cut into pieces
1.4 oz grated Parmigiano Reggiano cheese
1.4 oz ricotta cheese
0.5 oz chopped pistachios
1 organic lemon
STEPS
Heat the broth in a small pot until steaming and keep warm. In a nonstick pan over medium heat, toast the rice for 1–2 minutes until fragrant. Stir in one ladle of warm broth into the rice and cook until the broth has almost completely evaporated. Reduce heat to low. Continue adding ladles of broth as soon as the previous has evaporated, stirring frequently.
Meanwhile, in a medium nonstick skillet over medium, heat 1 tbsp olive oil and the garlic until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 5 minutes.
Remove the garlic clove from the spinach. Transfer the spinach to a food processor or blender. Add the remaining 1 tbsp olive oil and a pinch of salt. Blend until smooth.
When the risotto is almost completely cooked, add the blended spinach. Stir until combined. Once the rice is tender, remove the pot from the heat. Stir in the cold butter and grated cheese until creamy.
Divide risotto among plates and top with a dollop of ricotta, chopped pistachios, and grated lemon zest. Serve immediately.