Jamie Oliver’s Spinach Goat Cheese RisottoPrint
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.
- 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
- 3–4 cups of chicken or vegetable broth
- 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.
- Add rice to pot and let it toast a little in the pot for 1-2 minutes. Then add the cup of white wine.
- 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.
- 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.
- Once the spinach is wilted, chop it really finely, or put it into a food processor.
- 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.
- Now, take about half of the goat cheese and stir it into the risotto.
- 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