Riverford Wicked Leeks
Spinach, ricotta and pine nut risotto recipe image

Print 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.


  • 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 & pepper


  1. Boil the spinach for 2 minutes. Drain and refresh in cold water, then drain again and chop finely.
  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.
  3. Add the rice and stir for 2 minutes until translucent. Turn up the heat and add the wine.
  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).
  5. Remove from the heat and stir in the chopped spinach, the rest of the butter, ricotta, Parmesan and pine nuts.
  6. Leave to stand for a minute or two. Season and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes