Italian Recipes - Spring
Greens and Goat Cheese
Risotto Recipe
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:
Heat the oil in a large saucepan and
sauté the leeks and garlic for 5
minutes, until
softened.
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.
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.
This
should take about 20 minutes. Add the broccoli to
the rice after 12 minutes.
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.
Cover the pan
and
leave the risotto to rest for a few minutes before serving.