Spinach & Goat Cheese Risotto

Give a review !

Unsurprisingly delicious...But surprisingly easy to make!


4 minutes

Prep time

20 minutes

Cook time

557 cal.

Per serving


Stovetop, Pot (small), Knife


Broth (vegetable)

Step 1

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


Step 2

Peel & mince the shallot.

White wine
Arborio rice

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

Step 8

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

Nutrition facts

View nutritional information

Energy557 cal.
Fat22 g
Carbohydrates63 g
Protein18 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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.

No review yet, give yours!
Spinach & Goat Cheese Risotto