INGREDIENTS FOR 2 SERVINGS:

    • 170g of Carnaroli rice
    • 350g of fresh spinach
    •  1 clove of garlic
    •  1 liter of vegetable broth
    • 30g of cold butter cut into pieces
    • 40g of grated Parmesan Cheese
    • 15g of Bronte pistachio granules
    • 40g of ricotta cheese
    •  1 organic lemon
    • Extra Virgin olive oil, salt to taste

    PREPARATION TIME: 50 minutes

PROCEDURE:

  • Toast the rice in a non-stick pan.
  • Then deglaze with the vegetable broth. As soon as the first ladle of broth has evaporated, add more and cook over low heat. Add a ladle of broth as soon as the previous one has evaporated.
  • While the rice is cooking, heat a clove of poached garlic with a drizzle of Extra Eirgin olive oil, add the spinach and cook for 5 minutes.
  • Remove the garlic clove from the spinach. Put them in a blender with a little extra virgin olive oil and a pinch of salt. Blend until you get a cream.
  • 5 minutes before the risotto is cooked, add the spinach cream to the rice and stir.
  • When the risotto is ready, remove from the heat, add the cold butter and the Parmesan and stir until everything is creamy.
  • Decorate with chopped pistachios and a ricotta quenelle. Finish with a grating of lemon zest. Serve hot.