Spinach tian, basmati rice, Allégro ricotta, Parmesan and balsamic vinegar

15 ml (1 tbsp) of olive oil
1 small onion, finely chopped
60 ml (1/4 cup) of basmati rice
1 L (4 cups) of fresh spinach, stalks removed
360 ml (1-1/2 cups) of vegetable stock
60 ml (1/4 cup) of Allégro 4% low sodium ricotta
60 ml (1/4 cup) of grated Parmesan cheese
30 ml (2 tbsp) of balsamic vinegar

Add the olive oil and onion to a saucepan. Brown for 1 minute over medium heat.
Add the rice and spinach and continue cooking for 2 minutes over medium heat.
Add the stock and cook until it has completely evaporated. Check the doneness of the rice: it should be perfectly cooked (if needed, add liquid).

In the same saucepan, add the Allégro ricotta and the Parmesan. Stir vigorously and pour the preparation into individual ramekins. Press down the preparation using another ramekin and let stand for 20 minutes.
Serve warm, drizzled with a few drops of balsamic vinegar.

Spinach ranks as one of the vegetables that are most beneficial to your health. It is a source of magnesium, iron, vitamin A, folic acid, and many other vitamins, minerals, and antioxidants. One portion of this tian fulfils one third of the recommended daily intake of vitamin A.