Well, it’s snowing like crazy outside, and I’m glad I’m warm and dry and didn’t have to go outside at all today. I’ve done quite a bit of work, so I’m feeling pretty accomplished about my day, too. All in all – good times.
I’m just settling in to do some knitting and churn out a front of L&L, so in lieu of knitting photos, how about food? I made this spinach and goat cheese risotto on the fly the other day, and it turned out really good. Mmmm, I wish I still had leftovers!
Risotto with Spinach and Goat Cheese
2 tbsp butter, divided
1 tbsp olive oil
1 onion, chopped (you can see I don’t chop mine especially fine; I love onions)
2 cloves garlic, minced
1 1/2 cups arborio rice
Approximately 4 cups hot vegetable stock (1 vegetable stock cube + hot water, or fresh/boxed vegetable stock)
1 package frozen chopped spinach or a couple cups chopped fresh spinach
Approximately 60 g soft unripened goat cheese, or to taste, crumbled
salt and pepper
Heat 1 tbsp butter plus olive oil in large heavy saucepan over medium heat. Sweat onion until soft, about six to eight minutes. Add garlic and cook an additional minute until fragrant. Add rice, stirring to coat the grains with oil and butter, and toast for 1 minute.
Add 1/4 cup hot vegetable stock and cook, stirring, until stock is absorbed. Continue adding stock in 1/2 cup amounts and stirring until absorbed, adding spinach to pot about fifteen minutes into cooking (I just threw in chunks of frozen spinach). Continue cooking risotto, adding more stock as necessary, until rice is tender, about 18-20 minutes. Add a little extra stock if you like your risotto pretty loose (I do) and turn off the heat.
Add 1 tbsp reserved butter and crumbled goat cheese to pot, stirring through until everything’s melted. Taste for seasoning and add salt and pepper to taste. Serve immediately with a tomato salad – mmm!
Serves a lot, probably 4-6 main course servings.