Spinach & Goat's Cheese Risotto

Mmm ... creamy risotto.



This particular risotto recipe comes from the Cook with Jamie cookbook. I found an adaptation of it on the Simply Recipes site so consulted my copy of the book and ended up somewhere in between the two.

The result was definitely worth it. The spinach and lemon gave it a fresh taste, while the parmesan and goat's cheese made it extra creamy. Hubby and I felt the goat's cheese may have been an overwhelming flavor in the dish, even though I only used about half of what Jamie's recipe called for. I'm looking forward to giving the leftovers a second try though.


INGREDIENTS

1 Tbsp olive oil
4 Tbsp butter
1 medium onion, finely chopped
2 cups Arborio rice
3/4 cup white wine
4 cups vegetable stock
2 cloves garic, peeled and finely chopped
nutmeg
5 1/2 oz. spinach, washed and dried
2 handfuls Parmesan cheese plus extra for garnish
lemon juice
4 oz. goat cheese

DIRECTIONS

1. In a heavy saucepan, heat the olive oil and melt 1 Tbsp butter over gentle heat. Add the onion and 1 clove of garlic; cook gently until soft and sweet but not browned, about 10 minutes.

2. Meanwhile, melt 1 Tbsp butter in a saucepan with a splash of olive oil, a good grating (or pinch) of nutmeg, and the second clove of garlic. When the garlic has melted, add the spinach. Cook for 5 minutes, until wilted down. Allow to cool slightly and puree in a food processor (or chop finely by hand). Season with salt and pepper to taste.

3. Add the rice to the onion and raise the heat to medium-high. Toast the rice, stirring constantly, until the rice starts to look translucent.


Add the wine and stir until absorbed. Add about one cup of the stock to the rice; stirring constantly, cook until most of the stock has bveen absorbed. Continue by adding stock to the rice a ladle at a time, stirring, until the rice is cooked and tastes smooth (you may not need all of the stock).

4. Turn off the heat. Add the remaining 2 Tbsp butter, Parmesan, and spinach mixture. Add 2 or 3 tablespoons of lemon juice (or a good squeeze of a fresh lemon). Let the risotto rest for a minute before folding in the goat's cheese, reserving some to crumble on top when serving.