Spinach & Goat Cheese Risotto

Step 1

Warm the veggie stock in a small pot or in the microwave.

Step 2

Peel & mince the shallot.

Step 3

Heat a drizzle of oil in a saucepan over medium heat. Add the shallot & sauté for 1 min. Add the arborio rice & the wine. Cook, stirring until the wine is absorbed.

Step 4

Add a ladleful of veggie stock. Stir until it's absorbed. Continue this process.

Step 5

After 15–20 min, the rice should be cooked & creamy. Add more liquid if needed.

Step 6

Stir in the fresh spinach.

Step 7

Add the parmesan, salt, pepper & most of the goat cheese.

Step 8

Serve garnished with roughly chopped hazelnuts & the rest of the goat cheese. Enjoy!