Spinach & Goat Cheese Risotto

5 reviews

Unsurprisingly delicious...But surprisingly easy to make!

Coline
Coline
402
Easy

4 minutes

Prep time

20 minutes

Cook time

578 cal.

Per serving

Utensils

Stovetop, Pot (small), Knife

recipe

Veggie broth

Step 1

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

Shallot

Step 2

Peel & mince the shallot.

White wine
Shallot
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.

Veggie broth

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!

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Nutrition facts

Average estimated amount for one serving

Energy578 cal.
Fat23 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 578 Energy, 23 g of Fat, 63 g of Carbohydrates, 18 g of Protein, 3 g of Fiber.

5 reviews
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Spinach & Goat Cheese Risotto