Italian Vegetables Recipes - Spring Greens and Goat Cheese Risotto Recipe

Ingredients

• 1/2 cup extra virgin oil

• 2 leeks, sliced

• 2 garlic cloves, chopped

• 1 1/4 cups risotto rice

• 2/3 cup dry white wine

• 5 cups hot vegetable stock (refer recipe)

• 8 oz broccoli, cut into florets

• 8 oz baby spinach, shredded

• 2 tbsp chopped mixed herbs (such as basil, chives, mint parsley, and tarragon)

• 4 oz soft goat cheese, mashed

• 1/4 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4

---

Method:

1. Heat the oil in a large saucepan and sauté the leeks and garlic for 5 minutes, until softened.

2. Add the rice and stir well to coat the grains with the oil. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

3. Add the hot stock, a ladleful at a time, stirring until each addition has been absorbed into the rice.  Continue adding the stock in this way, cooking until the rice is creamy but the grains are still firm.

4. This should take about 20 minutes. Add the broccoli to the rice after 12 minutes.

5. Stir the spinach, herbs, and both cheeses into the rice. Season to taste with salt and  pepper and cook for a final 2 minutes until the spinach is wilted.

6. Cover the pan and leave the risotto to rest for a few minutes before serving.