Spinach & Goat's Cheese Risotto

Takes 40 minutes | Serves 4 |

Ingredients

1.2 liters chicken stock
2 small onions
1 celery heart
1 tbsp olive oil
300 g risotto rice
125 ml dry white wine
300 g baby spinach
60 g Parmesan cheese
1 knob unsalted butter
50 g soft goat's cheese
1 drizzle extra virgin olive oil

Steps

Making the salad

• Simmer stock on low heat.
• Finely chop onions and celery, cook in a pan with olive oil until softened.
• Stir in rice, toast for 2 minutes, add wine, and stir until absorbed.
• Add stock gradually until rice is tender.
• Blitz most spinach with stock, stir into risotto with Parmesan.
• Serve with butter, goat's cheese, and extra spinach leaves.