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!
View nutritional information
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.