Ingredients to make Ricotta Risotto:
- 1 1/2 cup(s) plain rice
- 1 1/2 tablespoon(s) butter
- 1 tablespoon(s) olive oil
- 1/8 cup(s) chopped onion(s)
- 1/2 cup spinach(s) cooked and chopped
- 1/2 cup(s) ricotta
- 1/4 cup(s) grated Parmesan cheese
- 5 cup(s) chicken broth
- 1/2 cup(s) white wine
How to make Ricotta Risotto:
- Boil the broth with the wine. Heat the butter and oil in another pot, add the onion and fry for 1 or 2 minutes, without browning.
- Add the rice, stir for a minute. Add a ladleful of broth, stirring continuously until absorbed.
- Add another bucket and carry out the same operation.
- Reserve a quarter cup for the end. After about 18 minutes, when the rice is tender but still firm, add the remaining broth, cook 2 minutes.
- Cut the heat and add the mixture of ricotta, spinach and Parmesan cheese. Stir vigorously and serve immediately.
