Bright Green Spinach Risotto

Ingredients

• 2/3 cup (150 g) short-grain rice
• 6 cups (1440 ml) low-sodium vegetable broth
• 8 cups (360 g) baby spinach
• 2 onions (200 g)
• 8 garlic cloves (24 g)
• 1 cup (240 g) low-fat ricotta
• 3 cups (480 g) canned cannellini beans, rinsed
• 3 tbsp (45 ml) olive oil
• 1/2 cup (120 ml) lemon juice
• 1/2 cup (64 g) chopped walnuts
• 1 tsp (2.4 g) black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Soften the chopped onion in the oil 5 minutes, add the garlic for the last minute, then the rice, turning it once.
2. Pour in the boiling broth a ladle at a time, stirring, for 18-20 minutes, until the grain is tender with a little bite.
3. Wilt the spinach through, lift a third of it out and blend it to a paste with a splash of the pan liquid.
4. Stir the paste back with the beans, ricotta, lemon and pepper off the heat, crushing a few beans against the pan, and scatter the toasted walnuts over.