Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), white onion, vegetable
stock, butter, basil oil, spinach
leaves, nutmeg, ricotta, black pepper, sherry.
1) Finely dice a white onion and saute in a pan with a little butter and 3/4 of a nutmeg, grated.
2) Add the rice and a glug of basil oil. Stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of sherry.
3) Stir through as the sherry cooks off and then add a ladle of vegetable stock.
4) Continue to stir through, adding stock a ladle at a time as it cooks off. Stir in 2 handfuls of spinach with the final ladle of stock, add a teaspoon of black pepper and 2 tablespoons of ricotta then stir through and serve.