Thursday, 8 July 2010

Spinach and goat's cheese risotto

If I were forced to pick my favourite recipe from the risotto chapter in the book, this has got to be the one. There's something about its creamy texture and flavour that make this risotto so, so comforting.

By cooking the spinach in butter, garlic and nutmeg before adding it to the risotto mixture gives a really intensely delicious flavour. Add a squeeze of lemon juice, a handful of parmesan cheese and then topped the risotto with some lovely and tangy goat's cheese and extra virgin olive oil. The only right thing to do next is to pour yourself a glass of wine, grab a fork and start eating.

I know goat's cheese is not to everyone's taste; but I love it.

Anyway, I'm taking few days off from work only because I still have lots of holidays to take or otherwise I'll lose them. I'm going to the fishmonger tomorrow morning and I'm hoping to get the ingredients for the two recipes left I yet to try from the fish chapter of the book; or maybe the preparing and cooking live lobster section, still untouched... we'll soon find out *sigh...


  1. Michael
    I never would have thought of goat cheese for risotto, that is a perfect addition! I do love goat cheese! Thanks so much for the inspiration

  2. I love risotto. I can eat risotto everyday. Well, I love rice in general. I am Japanese, you know.
    Enjoy your Vacation!

  3. I've made a lot of different risotto combinations but never tried spinach or goats cheese for that matter. Sounds delicious. Have a good few days off, sounds like you're going to be busy though :)

  4. I love the sound of this...with goat cheese it must be good:)

  5. Goat cheese + rice= i'm there

  6. that's sound interesting... must to try someday...