Meals and Courses

Goats’ Cheese and Spinach Risotto

cook 30 mins
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, chopped
  • 250 g (8 oz) Arborio risotto rice
  • 900 ml (1 1/2 pints) hot vegetable stock
  • 300 g (10 oz) spinach leaves
  • finely grated rind and juice of 1 lemon
  • 175 g (6 oz) rinded goats’ cheese, roughly chopped into cubes
  • pepper
  • freshly grated Parmesan cheese, to serve
  • Heat the oil in a large, heavy-based frying pan and cook the onion and garlic over a medium heat, stirring occasionally, for 3–4 minutes until softened.
  • Add the rice and cook, stirring, for 1 minute. Add half the stock and bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 5–6 minutes until almost all the stock has been absorbed. Add the remaining stock and continue simmering, stirring occasionally, until the rice is tender and almost all the stock has been absorbed. Add the spinach leaves and lemon rind and juice, and cook, stirring, for 2–3 minutes until the spinach has wilted and is well mixed through the rice.
  • Scatter over the cheese and then stir through the risotto until almost melted yet still retaining some of its shape. Spoon into warmed serving bowls and serve with grated Parmesan and a good grinding of pepper.
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