Late last week I had a huge craving for risotto and realised I hadn’t made any in months, so set about changing that quick smart. I like to keep mine simple on the ingredient front (but not on the flavour front!) so went with spinach and goat’s cheese, and it definitely hit the mark!
Ingredients List
- Onion
- 2 cloves of garlic
- 2 cups of arborio rice
- 4 cups vegetable stock
- 1/2 cup white wine
- Spinach
- Goat’s cheese
- Salt and Pepper to taste
Steps
- Dice the onion and garlic
- Pour the stock into a saucepan, bring to the boil then turn to a simmer
- Heat some oil in another saucepan and cook the onion and garlic for 5 minutes
- Add the rice and coat with the onion and garlic
- Pour in the wine and stir until absorbed
- Gradually add the stock a ladle at a time, stirring until absorbed
- Once all stock has been absorbed mix through the spinach and goat’s cheese
- Season with salt and pepper and serve
- Enjoy!
Step 1: Dice onion and garlic
Step 3: Cook onion and garlic
Step 4: Add rice
Step 6: Add stock
Step 6: Stir
Step 7: Add spinach
Step 7: Add goat’s cheese
Step 8: Season with salt and pepper
Step 9: Enjoy
What have you been craving cooking recently?
This recipe is linked up with Veggie Mama’s Meatless Monday – hop over to see all kinds of delicious vegetarian meal ideas!
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Christie @ Fig & Cherry
March 25, 2013 at 1:21 pm (12 years ago)I’m not really a fan of risotto but I do love your spinach and goats cheese flavour combo, just lovely!
I Spy Plum Pie (admin)
March 26, 2013 at 1:42 pm (12 years ago)Thanks! It’s not something I make often (probably because it’s so often one of the only vegetarian options at restaurants!) but every now and again I get the urge to give it another whirl!
Lisa @ Greek Vegetarian
March 25, 2013 at 5:39 pm (12 years ago)This is just what I need to replenish my carb supplies! (although I did have quite a big chunk out of the heavy multigrain sourdough I bought this morning!) We’ve been eating goat’s feta this week – it’s so creamy and smooth and has that unmistakable goat’s cheese tang. I would love to taste it in risotto..
I Spy Plum Pie (admin)
March 26, 2013 at 1:44 pm (12 years ago)This was the first time I had used goat’s cheese in a risotto but it worked well. It mixes in well so you get the delicious flavour in every bite! Congrats again on making it through the week – impressive effort from you both!