Spinach & Goat Cheese Risotto

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Unsurprisingly delicious...But surprisingly easy to make!

Coline
Coline
232

4 minutes

Prep time

20 minutes

Cook time

557 cal.

Per serving

Utensils

Stovetop, Pot (small)

recipe

Broth (vegetable)

Step 1

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

Shallot

Step 2

Peel & mince the shallot.

White wine
Shallot
Rice (Arborio)

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.

Broth (vegetable)

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.

Spinach (fresh)

Step 6

Stir in the fresh spinach.

Parmesan (grated)
Goat cheese

Step 7

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

Goat cheese
Hazelnuts

Step 8

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

Nutrition facts

Average estimated amount for one serving

Energy557 cal.
Fat22 g
Carbohydrates63 g
Protein18 g
Fiber3 g

On average, one serving of the recipe "Spinach & Goat Cheese Risotto" contains 557 Energy, 22 g of Fat, 63 g of Carbohydrates, 18 g of Protein, 3 g of Fiber.

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Spinach & Goat Cheese Risotto
Easy