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

1. 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.

2. Add rice to pot and let it toast a little in the pot for 1-2 minutes. Then add the cup of white wine.

3. 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.

4. 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).

5. Once the spinach is wilted, chop it really finely, or put it into a food processor.

6. 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.

7. Now, take about half of the goat cheese and stir it into the risotto.

8. 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.

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