Spinach & Parmesan Risotto

Ingredients

• 1/4 (28 g) onion
• 1 garlic clove
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/3 cup (65 g) arborio rice
• 1 1/2 cups (360 ml) low-sodium vegetable broth
• 4 cups (120 g) spinach
• 1/3 cup (78 g) ricotta
• 3/4 cup (192 g) plain Greek yogurt, 2%
• 1 2/3 tbsp (10 g) Parmesan, grated
• 2 1/2 tsp (13 ml) lemon juice
• 1 tsp (2 g) lemon zest
• a pinch of fine sea salt

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Method

1. Cook the onion in the oil until soft, the garlic for the last minute, then the rice, stirring until the grains look glassy. Feed in the hot broth one ladleful after another for about 18 minutes.
2. Blend the spinach with a ladle of the hot broth to a bright green purée and stir it in at minute sixteen. Added as leaves it turns khaki; added as purée it stays green.
3. Take the pan off the heat and beat in the ricotta, yogurt, Parmesan, lemon juice and zest; taste and salt if needed.