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Spinach goat cheese risotto is a side dish that everyone will love. Creamy and comforting, this rice recipe is incredibly easy to make.
Disclosure: Swiss Diamond provided me with a saute pan to review, use in creating this delicious risotto recipe, and to keep. I received no further compensation, and all thoughts on this cookware are my own.
When Santa brought my son a roll of Chevre rolled in herbs this year the first thing he said was ‘we need to make risotto‘.
I love to make risotto, and I eat it at every opportunity. Truthfully, this spinach goat cheese risotto recipe is making a repeat performance. It was one of the very first recipes that I posted here on Basilmomma. Everyone in our family loves it!
One of the biggest hurdles for most people who make this for the first time is sticking and stirring. Achieving perfect results isn’t difficult, you just have to be able to devote your undivided attention to it for at least 30 minutes.
One key to success is using a great pan to cook it in. I don’t want to add excess oil and butter to an already rich dish, so starting with a quality piece of cookware will take you far.I cannot emphasize enough that every home cook should have at least 1 good saute pan. I make everything in mine.
Visit Swiss Diamond at http://www.swissdiamond.com/
I would like to thank Swiss Diamond for allowing me to try out this fab new Saute pan! Like everything I try out…all opinions are my own!
Here’s the spinach goat cheese risotto recipe. I hope you enjoy it!
Total Servings 6
5 minPrep (inc. refrigeration & rest time)
25 minCook Time
30 minTotal Time
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)
Instructions
- Add olive oil and butter to a large skillet over medium heat.
- Add the onions and garlic and saute until translucent, about 3 minutes.
- Next, add the rice, saute 30 seconds then add the wine. After the wine has absorbed (3-5 minutes), add 1/3 of the stock.
- Allow to absorb (7 or 8 minutes), stirring constantly. When that has happened, add another 1/3 of the stock. Repeat this step one more time, until almost all of the stock has absorbed. The rice will be creamy and very fragrant.
- Add the Parmesan cheese, a few cracks of fresh pepper and a pinch of kosher salt, and 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.
- Serve immediately.
