Vegetarian mains
Spinach, ricotta and pine nut risotto
This is a delectable and simple vegetarian risotto which is easily adapted. If you've not got enough spinach in your box, add in some Swiss chard, or substitute chard for the spinach completely – you'll need to cut off the tough stalk ends. For a greener hue, purée half the spinach before adding it to the rice. Switch the ricotta for creamy Gorgonzola for a more pungent finish.
Ingredients
- 200g spinach
- 100g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 150g risotto rice
- 150ml dry white wine
- 600ml hot veg stock
- 100g ricotta cheese
- 25g Parmesan, finely grated
- 50g pine nuts, toasted
- salt and pepper
Method
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Step 1
Boil the spinach for 2 minutes. Drain and refresh in cold water, then drain again and chop finely.
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Step 2
Melt half the butter and 1 tablespoon of oil in a large, heavy pan and fry the onion on a low heat for 8 minutes until soft and transparent, stirring now and then to stop it catching.
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Step 3
Add the rice and stir for 2 minutes until translucent. Turn up the heat and add the wine.
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Step 4
Stir until absorbed, then gradually add the stock, a ladle at a time, stirring constantly until the rice has absorbed enough liquid to be soft but still with some bite (about 20-25 minutes).
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Step 5
Remove from the heat and stir in the chopped spinach, the rest of the butter, ricotta, Parmesan and pine nuts.
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Step 6
Leave to stand for a minute or two. Season and serve.
