Spinach and Goat Cheese Risotto
- 1 C Arborio rice
- 2 TB butter
- olive oil
- 1 small onion, diced
- 3 cloves garlic (or 2 if you are not a garlic fan)
- 1 C white wine (I used Chardonnay)
- 3 1/2 C vegetable or good quality chicken stock or broth (keep warm on the stove)
- 6 oz fresh spinach, chopped
- 1/2 C fresh Parmesan
- 1 5oz roll of goat cheese, I used Chevre rolled in herbs
- a pinch of nutmeg (I used a fresh ball of it and did a few rubs over the finished dish)
Add olive oil and butter to a large skillet over medium heat. Add the onions and garlic and saute until translucent, about 3 minutes. Add the rice, saute 30 seconds then add the wine. Allow to absorb, about 3-5 minutes then add 1/2 of the broth. Allow to absorb, maybe 7 or 8 minutes, stirring constantly.
When that has happened add the rest of the broth. Now it will be nice and creamy and very fragrant. Add the Parmesan cheese, a few cracks of fresh pepper and a pinch of kosher salt.
Reduce heat to low. Add the sliced log of Chevre , or your choice of goat cheese, and fold it in. Finally, fold in the chopped spinach and remove from heat.
I like mine just slightly wilted so I take it off of the heat. You do what you want to do here. I recommend turning the heat off so you don’t scorch it. I have used frozen (and drained) spinach but I really prefer fresh and the price is about the same.
Recipe from Heather Tallman