Yummy Risotto with Spinach & Goat Cheese! 

What a great combo – easy & fully vegetarian friendly. Enjoy!

  1. Heat up olive oil in pan and blanche spinach with garlic until completely soft
  2. Chop spinach into small piece
  3. Bring veggie stock & white wine to boil & reduce heat
  4. Slowly heat up onions & celery in oiled pot
  5. Add rice and stir for sum minutes
  6. Add broth with scoop and stir
  7. Keep adding scoops when liquid is soaked up
  8. This should take 15-18 minutes, rice should be slightly crunchy inside still
  9. Add spinach, butter & parmigiana – stir
  10. Season with pepper & fresh chilis
  11. Stir in some fresh chive, lemon juice & lemon zest
  12. Serve on warm plates, crumble goat cheese over warm risotto so it’s slowly melting & enjoy
  • 250g risotto rice
  • 400g fresh spinach
  • 3 finely chopped garlic cloves
  • 2 red onions
  • 3 celery stalks
  • 5 tbs olive oil
  • 750ml veggie broth
  • 250ml white wine
  • 200g freshly ground parmigiana
  • 200g fresh goat cheese, more firm
  • Fresh ground pepper
  • 1 fresh chopped chili
  • 1/2 bunch chopped chive
  • 75g butter
  • 1/2 organic lemon (zest & juice)

Serves 4 person

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