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Categories:
olive oil salt freshly ground pepper vegetable broth Arborio rice white wine carrot zucchini sugar Ricotta spinach leaves parsley chives
Viewed: 28 - Published at: 6 years agoIngredients
- 1 teaspoon olive oil
- 1 leek, rinsed and sliced in thin rounds
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 6 cups basic vegetable broth (see recipe)
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1 small carrot, peeled and cut into 1/4-inch dice
- 1 medium zucchini, rinsed and cut into 1/4-inch dice
- 1 cup asparagus tips, blanched and cooled
- 1 cup sugar-snap peas, strings and stems removed, blanched and cooled
- 3/4 cup ricotta
- 1 cup spinach leaves, rinsed and cut into thin strips
- 2 tablespoons minced parsley
- 1 tablespoon minced chives
Method
- Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot.
- Add the leek, season lightly with salt and pepper, stir and cover.
- Cook for 3 minutes until soft.
- Place the broth in a separate saucepan and simmer.
- Add the rice to the leek and stir to combine.
- Ladle in 1/2 cup of the broth and stir.
- Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly.
- After 15 minutes, add the white wine and carrot.
- After 5 more minutes, add the zucchini, asparagus and peas.
- Stir well.
- The rice should be tender but firm.
- If not, add more broth.
- Adjust seasoning with additional salt and pepper.
- Remove from heat.
- Beat 1/2 cup of ricotta into the rice.
- Add the spinach.
- Divide the rice among 4 bowls.
- Top each with a spoonful of the remaining ricotta.
- Sprinkle with parsley and chives and serve.
