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Risotto Week Finale – Spinach Goat Cheese Risotto

October 7, 2011 By admin 6 comments

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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:

Easy Risotto Recipe (Chicken and Leek Risotto)

Sausage Risotto for a Busy Weeknight

Gorgonzola Apple Cranberry Risotto

Easy Caprese Risotto

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:

Ingredients
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.

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.

Related posts:

Perfect Pumpkin Recipes for Fall {plus, Pumpkin Monster Cookies}
5 Easy Make-Ahead Breakfast Recipes to Kick Start Your Day
Hurst Beans Cajun 15 Bean and Turkey Soup - A Great Leftover Turkey Recipe!
Healthy Kid-Friendly Lunchbox Recipes

Filed Under: Recipes Tagged With: family friendly meals, goat cheese, Main Dish, rice, rice recipes, Risotto, SPinach, vegetarian recipes

« Gorgonzola Apple Cranberry Risotto
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Comments

6 responses to “Risotto Week Finale – Spinach Goat Cheese Risotto”

  1. Lizzy says:
    October 7, 2011 at 11:19 am
    OK, I've got to convert to a risotto maker! I love the stuff and have a stash of Arborio rice in my pantry. I need to see which of your options to try first :)
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  2. Lesa @Edesia's Notebook says:
    October 7, 2011 at 1:01 pm
    This looks amazing, Heather! The goat cheese looks so creamy. I've never cooked with goat cheese before. Definitely pinning this one!
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  3. Lisa @ Lisa's Dinnertime Dish says:
    October 7, 2011 at 1:36 pm
    This looks fabulous! The combination of the spinach and goat cheese...well it's making me wish I had some right now!
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  4. Carrie's Experimental Kitchen says:
    October 7, 2011 at 1:49 pm
    Looks like another hit! I love the combination as well.
    Log in to Reply
  5. Carrie's Experimental Kitchen says:
    October 7, 2011 at 9:09 pm
    Heather, you won an award. Go to my latest post to find out more. :) http://carriesexperimentalkitchen.blogspot.com/2011/10/i-received-blog-award.html
    Log in to Reply
  6. Inessa says:
    October 12, 2011 at 8:21 pm
    Mmmmm.. looks good
    Log in to Reply

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