Creamy Spinach Risotto with Carnaroli Rice

This Mediterranean-inspired recipe has delicate, inviting aromas and is both nutritious and delicious. The star of the dish is Carnaroli rice from Riso Scotti, considered the king of Italian risotto rice. Carnaroli is a unique variety abundant in natural creamy starches that perfectly absorbs any flavor, which makes this spinach risotto extra creamy.

Ingredients for 2 people

• 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

How to make Creamy Spinach Risotto

1. Heat the broth in a small pot until steaming and keep it warm. In a nonstick pan over medium heat, toast the rice for 1–2 minutes until fragrant. Stir one ladle of warm broth into the rice and cook until the broth has almost completely evaporated. Reduce the heat to low. Continue adding ladles of broth as soon as the previous one has evaporated, stirring frequently.
2. Meanwhile, in a medium nonstick skillet over medium heat, heat 1 tbsp of the olive oil and the garlic until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 5 minutes.
3. 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.
4. When the risotto is almost completely cooked, add the blended spinach and stir until combined. Once the rice is tender, remove the pot from the heat. Stir in the cold butter and grated cheese until creamy.
5. Divide the risotto among plates and top with a dollop of ricotta, chopped pistachios and grated lemon zest. Serve immediately.