One-Pot Spinach Ricotta Rice
A creamy, rustic Italian rice dish made in one pot with fresh spinach, ricotta cheese, and Parmesan. The rice absorbs a savory vegetable broth while the ricotta melts into the grains, creating a luxurious texture without cream. Ready in under 30 minutes, it's a versatile side that pairs beautifully with roasted chicken, grilled fish, or a simple green salad.
- Prep
- 10 min
- Cook
- 18 min
- Wait
- 2 min
- Total
- 30 min
- Makes
- 4 servings (about 1¼ cups each)
Steps
Before you start
- Measure out your broth and bring it to a simmer on a back burner—warm broth cooks rice more evenly than cold
- Roughly chop the spinach and have all ingredients prepped and ready to add; the cooking happens quickly once you start
- Use whole-milk ricotta if possible for the creamiest texture
Sauté aromatics
- Heat the olive oil in a large skillet over medium heat.
- Add the diced shallot and minced garlic, stirring often, until fragrant and softened, about 2–3 minutes.
- You should see the shallot turn translucent at the edges.
+ Show details− Hide details
Ready when: Shallot is translucent and garlic is fragrant
Tip: Don't let the garlic brown or it will taste bitter; medium heat is key.
Toast the rice
- Add the Arborio rice and stir constantly for 1–2 minutes until the grains are lightly coated and smell slightly nutty.
- This step prevents the rice from getting mushy and adds depth of flavor.
+ Show details− Hide details
Ready when: Grains are slightly translucent at the edges and smell nutty
Tip: Toast for the full time—it makes a noticeable difference in the final texture and flavor.
Deglaze with wine
- Pour in the dry white wine, stirring constantly, until most of it is absorbed by the rice, about 1 minute.
- You'll see the wine bubble up and then gradually be soaked in.
+ Show details− Hide details
Ready when: Wine is almost completely absorbed and rice grains are visible
Begin cooking rice
- Pour in all the warm vegetable broth at once and stir to combine.
- Bring the mixture to a gentle simmer (you should see small bubbles breaking the surface, not a rolling boil).
- Maintain a medium heat so the rice cooks steadily without scorching on the bottom.
+ Show details− Hide details
Ready when: Liquid is gently simmering
Tip: Stir once at the beginning, then let it cook without constant stirring—Arborio rice benefits from gentle, uninterrupted cooking.
Cook rice until tender
- Let the rice simmer uncovered for 14–16 minutes, stirring occasionally (every 4–5 minutes) to prevent sticking.
- The rice is done when the grains are tender but still hold their shape, and most of the broth is absorbed.
- There should be just a trace of liquid left in the pan.
+ Show details− Hide details
Ready when: Grains are tender but still intact, liquid is mostly absorbed
Tip: Taste a few grains toward the end; Arborio rice should have a slight firmness in the center (al dente), not mushy.
Fold in spinach
- Add the roughly chopped spinach and stir until it wilts completely into the rice, about 1–2 minutes.
- The residual heat will wilt the spinach quickly.
- If using frozen spinach (thawed and squeezed dry), add it now as well.
+ Show details− Hide details
Ready when: Spinach is completely wilted and no bright green leaves are visible
Stir in ricotta and cheese
- Remove the pan from heat.
- Spoon the ricotta into the rice in a few places around the pan, then stir gently with a wooden spoon until the ricotta is evenly distributed and melts into the warm rice.
- The residual heat will soften it without cooking it.
- Stir in the grated Parmesan until fully combined.
+ Show details− Hide details
Ready when: Ricotta is melted and distributed evenly, no lumps remain
Tip: Stir gently to keep the ricotta from breaking down too much—you want it to add creaminess while keeping a slight texture. If the pan has cooled too much, warm it gently over low heat for 30 seconds.
Season and finish
- Taste the rice and adjust seasoning with kosher salt and freshly ground black pepper.
- If using nutmeg and lemon zest, add them now and stir to combine.
- The nutmeg adds a subtle warmth that complements spinach and ricotta beautifully.
+ Show details− Hide details
Tip: Add salt gradually—the broth and cheeses already contribute saltiness, so taste as you go.
Rest and serve
- Let the rice sit off heat for 1–2 minutes to allow the flavors to meld.
- Divide into serving bowls and serve warm.
- Drizzle with a touch more olive oil if desired.
Good to know
Tips
- Toast the rice before adding liquid—this step is small but makes the difference between creamy and mushy rice. The grains will maintain their shape better and develop a subtly nutty flavor.
- Use warm broth, not cold. Cold broth cools the pan and slows cooking, which can result in unevenly cooked rice. A quick simmer on a back burner beforehand ensures even absorption.
- Don't skip the rest period at the end. Two minutes off the heat allows the flavors to meld and the rice to reach its final ideal texture.
- Ricotta is key to the creaminess of this dish. Remove it from the fridge 10 minutes before cooking so it's slightly cooler than room temperature but not cold, which helps it distribute more smoothly.
Make ahead
Prepare the shallot, garlic, and spinach up to 8 hours ahead and store in airtight containers in the fridge. Do not cook the rice in advance; it's best served fresh and warm, though leftovers reheat well.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of vegetable broth or water (about 2–3 minutes), stirring occasionally, until warmed through. The rice will have absorbed more liquid overnight; the added broth restores a creamy consistency. Do not freeze, as the rice and ricotta texture will not hold up well.
Substitutions
- fresh spinach, packed → Frozen spinach (10 oz / 280 g), thawed and squeezed very dry. Frozen spinach works beautifully and is convenient. Squeeze it dry in a clean kitchen towel to remove excess moisture, which prevents the rice from becoming watery. Add it at the same step as fresh spinach.
- dry white wine → Low-sodium vegetable broth or chicken broth. If you prefer not to use wine, substitute with an equal amount of broth. The dish will be slightly less complex but equally delicious. Increase the total broth to 4½ cups (1,080 ml) to compensate.
- whole-milk ricotta cheese → Mascarpone cheese. Use ½ cup (120 g) mascarpone for a richer, slightly sweeter result. Stir it in gently at the end just as you would ricotta. It melts more quickly due to higher fat content.
- Arborio rice → Carnaroli rice. Carnaroli has a similar starch content and will yield the same creamy texture. Cook time may vary slightly (14–17 minutes); taste to check for doneness.
