Spinach Rissoto

Ingredients
basic risotto recipe
2 tbsp butter
olive oil
nutmeg, for grating
6 oz spinach
salt and pepper
4 cups vegetable or chicken stock
1 cup freshly grated parmesan cheese
4 oz ricotta
1/2 lemon


To make...
First make your basic risotto recipe, then heat a saucepan until medium hot, add a tablespoon of the butter and a splash of olive oil and a good grating of nutmeg. When the butter has melted ass the spinach, cook until wilted about 5 minutes. Whiz the cooked spinach in a food processor or with a bar mix to chop finely, and season with salt and pepper to taste.


Meanwhile preheat oven to 350F. Spread the ricotta on a small baking pan, rub with extra virgin olive oil and season with salt and pepper. Place in oven for 10 minutes until golden brown.


Add the chopped spinach to your risotto base adding extra stock one ladleful at a time until the rice has cooked. Rice should be soft, creamy, and oozy. 


Turn of the heat and beat in the rest of the butter and the parmesan, then stir in the baked ricotta. Add a good squeeze of lemon juice, then check the seasoning and add some salt and pepper if needed.