Spinach Goat Cheese Risotto

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Jamie Oliver’s Spinach Goat Cheese Risotto


Jamie Oliver’s Spinach Goat Cheese Risotto

Try this wonderful recipe by Jamie Oliver, it is a perfect Spinach Goat Cheese Risotto. Risotto is wonderfully warm, comforting and super simple to make. Once you’ve mastered the consistency and texture, you can throw in pretty much anything.

Not what you are looking for? Try these other tasty side dishes: Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.

  • Author: Jamie Oliver
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50


  • 1 cup arborio rice
  • 2 tbsp butter
  • 2 Tbsp olive oil + slightly more for serving
  • 1 med white onion, diced
  • 2 cloves garlic, chopped
  • 1 glass dry white wine
  • 4 ounces goat cheese
  • 3/4 cup grated parmesan cheese or aged goat Gouda
  • 5 oz spinach
  • 34 cups of chicken or vegetable broth


  1. In a pot, melt 1 tbsp butter over medium – high heat, and add 2 tbsp of olive oil. Add the diced onion to the pot and cook until translucent, then add 1 clove chopped garlic and cook for a minute longer.
  2. Add rice to pot and let it toast a little in the pot for 1-2 minutes. Then add the cup of white wine.
  3. Once the wine is absorbed, start adding a cup of broth at a time. Continuously stir the rice so it doesn’t stick to the pot. After 2 cups of broth have been absorbed, keep checking the rice to see if it’s done. You might not need all of the broth.
  4. In a frying pan, melt the rest of the butter, add a tbsp of olive oil and the other clove of garlic. Then add the spinach and a pinch of nutmeg.
  5. Once the spinach is wilted, chop it really finely, or put it into a food processor.
  6. The rice should be done by now, so turn off the heat and stir in the parmesan and the spinach to the risotto. Cover and let it sit for about 2 minutes.
  7. Now, take about half of the goat cheese and stir it into the risotto.
  8. Serve in bowls or pasta bowls. Add a little coarse salt and a fresh grating of pepper. Crumble the remaining amount of goat cheese on top of the risotto and just a splash of olive oil.


  • Serving Size: 6
Find this recipe useful? Share it with your friends!