13 September 2008
Spinach and Goat Cheese Risotto
I love risotto, but Andrew is not a fan. An evening when he is out fishing is the perfect time for me to eat whatever I want, and tonight, I was in the mood for risotto! People think it takes a lot of work, effort, or skill, but this couldn't be any further from the truth. Of course, you can tweak my recipe to include whatever vegetables, herbs, cheeses, or other flavors you can think of.
1 cup arborio rice
2 cups chicken broth
1 small yellow onion, diced
5 cloves garlic, minced
3/4 box frozen chopped spinach, thawed and drained
2-4 oz. goat cheese, crumbled
In a medium sized saucepan, saute garlic in about 1 tbsp olive oil until it begins to soften. Add the onion. Salt the contents of the pot lightly and cook until onions are translucent. You do not want to brown the onions or the garlic. In a separate, small saucepan, heat the chicken broth. You just want to warm it - you do not need it to boil or even simmer.
Add the rice to the pot and stir to combine. Toast the rice for 2-3 minutes, stirring occasionally. Add a 1/4 of the broth to the rice mixture. Allow the rice to absorb all the liquid, stirring occasionally, before adding more liquid. Continue to add liquid, allowing the rice to absorb it each time.
When you have added all the liquid to the rice, stir in the spinach. I did not use the entire box, more like 3/4.
Finally, add the goat cheese and stir to melt it into the risotto. The goat cheese I had on hand was purchased at the West Side Market down in Cleveland. It was a spectacular chevre goat's milk cheese...and I'm not gonna lie, I definitely ate some off my fingers!
This recipe takes 15-20 minutes from start to finish. If you wanted to stir in cooked chicken, that would be good too! I preferred it this way, but chicken, sausage, bacon, etc. would all be nice add-ins.
Risotto is so simple and delicious. Once you start making it, you will be amazed at the combinations that pop into your head - butternut squash and pancetta, poached pears and carmelized onions, and any other delicious flavor melds you can come up with.