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Zia Orsola’s Spinach Risotto

By David Rocco’s Dolce Vita 


– 400g Arborio rice (0.8lb)
– Bunch of spinach (fresh or frozen)
– 150g soft ricotta cheese (5.3oz)
– 2 tablespoons unsalted butter (30ml)
– Freshly grated Grana Padano cheese
– Extra virgin olive oil for drizzling
– Salt to season


Bring salted water to a boil in a pot and add Arborio rice.  Stir constantly for the first minute to prevent the rice from sticking to the pot.

In another pot, add spinach along with 1/4 cup of water and cook for a few minutes.  Once spinach has softened, remove from heat and purée using a food processor.

Cook rice for approximately 12 minutes or before the rice gets to the al dente stage. Pour most of the water out of the pot, leaving a small amount of water behind with the rice. Add puréed spinach to the rice.

Stir soft ricotta, grana padano cheese and butter into the rice. Salt to season.

Turn off heat and cook for another minute or so. At this point, the rice should have a creamy consistency.

Plate and drizzle with extra virgin olive oil. Serve immediately.

Yield:  4 servings

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