Spinach & Goat Cheese Risotto
Be the first to reviewUnsurprisingly delicious...But surprisingly easy to make!
Ingredients
Utensils
Stovetop, Pot (small)
recipe
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 557 cal. |
| Fat | 22 g |
| Carbohydrates | 63 g |
| Protein | 18 g |
| Fiber | 3 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.
