It’s time for our risotto week finale! Spinach Goat Cheese Risotto is the final recipe in my Risotto Week series. I wanted to go out with a savory bang, and this dish really fits the bill.
I have really enjoyed reading all of your comments both here, on Facebook and Twitter. I have found that risotto lovers are split into 2 distinct categories. Those who make it and those who don’t. For those of us who do make it , risotto is something that we have refined and we have it ‘In the Pocket’ so to speak. It is a dish we can wow dinner guests with. A versatile meal that allows us to be creative and show off a little ????
Then there are others that love to eat it, but are afraid to attempt making this culinary delight. I was one of those people. Risotto was on my bucket list, remember? I love to eat it, but was afraid to make it. I don’t know why, though. I do have the habit of cooking and doing 6 other things at the same time but this, I was determined to master and I think I have.
I picked my 5 favorite risotto recipes to showcase this week. It will be a nice sendoff for me, as for the next few weeks, I will be only posting sporadically. Here are the first four recipes from the series:
I really hope you’ll try one of the recipes from the series, and please let me know if you do. And if you are a risotto newbie, I hope this step by step recipe will help you.
Thank you for checking out our risotto week finale – I hope you have enjoyed it!
Risotto Week Finale: Spinach Goat Cheese Risotto Recipe:
1 C Arborio rice
2 TB butter
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.
|This is about 6-8 minutes from being fully absorbed|
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.
|One of my favorites from Trader Joe’s !!|
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.
|So, SO creamy and delicious! Would also be great with a little shrimp on top ????|
Since I had to re-do this dish due to bad pictures, it made for a nice late night snack for me last night around 11 pm, when I wrapped this up!
|I hope you like it! My kids made me promise to save them some ????|
UPDATE: I love this creamy spinach goat cheese risotto so much, I made it again!
You can see new pictures of it, as well as a printable recipe, HERE.