RICOTTA-BASIL RISOTTO

2 tsp. extra virgin olive oil
1 onion, finely chopped
1 1/2 c. risotto rice
4 c. simmering vegetable stock
3/4 c. ricotta cheese
1 c. basil, finely chopped
1/2 c. parmesan, grated
salt and ground black pepper

heat the oil in a large, non-stick pan and cook the onion over a gentle heat, stirring frequently, until soft.

stir in the rice. cook for a few minutes until the rice is coated with oil and is slightly translucent, stirring.

pour in about 1/4 of the stock. cook until all the stock has been absorbed, stirring, then add another ladleful of stock. continue in this manner, adding more stock when the previous ladleful has been absorbed, for about 20 minutes, or until the rice is just tender.

spoon the ricotta cheese into a bowl and break it up a little with a fork. stir into the risotto along with the basil and parmesan. adjust the seasonings to taste, then cover and let stand 2-3 minutes before serving.