Ricotta Risotto Recipe

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:

1. 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.
2. Add the rice, stir for a minute. Add a ladleful of broth, stirring continuously until absorbed.
3. Add another bucket and carry out the same operation.
4. 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.
5. Cut the heat and add the mixture of ricotta, spinach and Parmesan cheese. Stir vigorously and serve immediately.