Spinach and Goat Cheese Risotto
(from teacherrap’s recipe box)
Source: http://cheesepluseverything.blogspot.com/2009/03/jamie-olivers-spinach-and-goat-cheese.html (from RecipeThing user danadanger)
Categories: dinner
Ingredients
- 1 cup arborio rice
- 2 tbsp butter
- 2 glugs of olive oil + slightly more for serving
- 1 med white onion, diced
- 2 cloves of garlic, chopped
- 1 glass dry white wine
- goat cheese (get the little tube, that's more than enough)
- 3/4 cup grated parmesan cheese
- 5 oz spinach
- 3-4 cups vegetable broth
Directions
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In a pot, melt 1 tbsp butter over medium – high heat, and add 1 glug of olive oil. Add the diced onion to the pot and cook until translucent, then add 1 clove of chopped garlic and cook for a minute longer.
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Add rice to pot and let it toast a little in the pot for 1-2 minutes. Then add the cup of white wine.
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Once the wine is absorbed, start adding a cup of broth at a time. Continuously stir the rice so it doesn’t stick to the pot. After 2 cups of broth have been absorbed, you’re going to have to keep checking the rice to see if it’s done. You might not need all of the broth.
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In a frying pan, melt the rest of the butter, add a glug of olive oil and the other clove of garlic. Then add the spinach (Jamie added a grating of nutmeg to the spinach, but I didn’t have any nutmeg and it still tasted amazing).
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Once the spinach is wilted, chop it really finely, or put it into a food processor.
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The rice should be done by now, so turn off the heat and stir in the parmesan and the spinach to the risotto. Cover and let it sit for about 2 minutes.
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Now, take about half of the goat cheese and stir it into the risotto.
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Serve in bowls or pasta bowls. Add a little coarse salt and a fresh grating of pepper. Crumble the remaining amount of goat cheese on top of the risotto and just a splash of olive oil.