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–+ servings

Quick & Easy Italian Spinach & Goat Cheese Risotto

This creamy Italian risotto combines tender rice with a vibrant spinach sauce, tangy goat cheese, and a hint of Parmesan for a comforting, flavorful dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Italian
Servings 4

Ingredients
  

  • 5 cups quality chicken stock
  • 2 small onions
  • 1 celery heart
  • 1 tbsp olive oil
  • 1 ½ cups risotto rice (such as Arborio)
  • ½ dry white wine
  • 10 ounce baby spinach
  • ⅔ cup grated Parmesan cheese
  • 1 tbsp unsalted butter
  • ⅓ cup soft goat cheese
  • Extra virgin olive oil for drizzling

Instructions
 

Prepare the Stock

  • Pour the chicken stock into a small saucepan and keep it warm over low heat.

Cook the Vegetables

  • Peel and finely chop the onions and celery (save the yellow celery leaves for garnish).
    In a large pan, heat 1 tablespoon of olive oil over medium heat.
    Add the chopped onions and celery.
    Cook for about 10 minutes, stirring occasionally, until the vegetables are soft but not browned.

Toast the Rice

  • Stir in the risotto rice and cook for about 2 minutes, allowing it to toast slightly.

Add Wine and Stock

  • Pour in the white wine and stir until the liquid is absorbed.
    Begin adding the warm chicken stock, one ladleful at a time.
    Stir constantly, allowing each addition of stock to be fully absorbed before adding the next.
    Continue this process for about 17 minutes, or until the rice is tender but still has a slight bite to it.

Make the Spinach Sauce

  • Reserve a few baby spinach leaves for garnish.
    In a blender, add the remaining spinach along with 3 to 4 ladlefuls of the warm chicken stock.
    Blend until you achieve a smooth, bright green sauce.

Combine and Finish

  • Remove the risotto from the heat.
    Stir in most of the grated Parmesan cheese, then add the spinach sauce and mix well.
    Cover the pan and let the risotto rest for 2 minutes, allowing the flavors to meld and the texture to become creamy.
    Taste and season with salt and pepper if needed.

Serve

  • Spoon the risotto into shallow bowls.
    Dot each serving with small pieces of butter and crumble the goat cheese over the top.
    Garnish with the reserved baby spinach leaves and the remaining Parmesan cheese.
    Finish with a drizzle of extra virgin olive oil.
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