175 g (6 oz) rinded goats’ cheese, roughly chopped into cubes
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.