Stovetop, Pot (small)
Warm the veggie stock in a small pot or in the microwave.
Peel & mince the shallot.
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.
Add a ladleful of veggie stock. Stir until it's absorbed. Continue this process.
After 15–20 min, the rice should be cooked & creamy. Add more liquid if needed.
Stir in the fresh spinach.
Add the parmesan, salt, pepper & most of the goat cheese.
Serve garnished with roughly chopped hazelnuts & the rest of the goat cheese. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Spinach & Goat Cheese Risotto" contains 454 Energy, 14 g of Fat, 62 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.