Try this Spinach and Goat's Cheese Risotto recipe, or contribute your own.
Suggest a better descriptionSimmer stock in a saucepan.
Put 2tbsp olive oil and 1 tbsp butter in a large pan. Add the onion and celery. Cook very gently for about 15 mins. Add the rice, turn up the heat and stir for 1 min.
Pour in the wine and keep stirring, until evapourated.
Add the stock 1 ladle at a time, stirring until absorbed (will take 14-15 mins)
Heat a deep saucepan, add 1 tbsp butter and a splash of olive oil, garlic and some grated nutmeg. When butter has melted, add the spinach, keep moving until wilted. Chop finely or whizz in a food processor, season.
Stir in the rest of the spinach, beat in the rest of the butter, parmesan and a squeeze of lemon juice. Put a lid on the pan and rest for 1 min. Fold in half the goats cheese.
Crumble the rest of the goat's cheese over the top, olive oil, black pepper and parmesan.
Serve with Sauvignon blanc
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 171 | ||
Calories from Fat: 151 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 636.7mg | 22 % | |
Potassium 214.8mg | 6 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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