Jamie Oliver's 'oozy, tangy and delicious' spinach and goat's cheese risotto recipe
British chef Jamie Oliver is a fan of the "beautifully silky risotto" recipe he has to share with everybody.
Jamie Oliver said his "oozy, tangy and delicious" spinach and goat's cheese risotto recipe is "not too tricky" to make and is ready in 40 minutes.
Akin to a pasta dish, a risotto dish is versatile once you get the basics down on how to make it. As with any type of risotto, stock and risotto rice are essential, but then the majority of the rest is customisable.
For Jamie's recipe, he has chosen to add in leafy spinach, which he pairs with the "tang" of goat's cheese alongside Parmesan and a dollop of unsalted butter.
Many recipes begin the process of a risotto in different ways, but Jamie is adamant that his stock is left to simmer in a pan on a low heat throughout most of the recipe.
Another addition Jamie is keen on is white wine. Serving up to four people, here's how to make the cook's spinach and goat's cheese risotto.
DON'T MISS
Jamie Oliver's air fryer crispy herb-stuffed salmon is ready in under 20 minutes [LATEST]
Jamie Oliver 'lands two new Channel 4 shows' in huge deal after air fryer series [INSIGHT]
Jamie Oliver’s toffee pudding has one strange ingredient to make it even tastier [RECIPE]
Spinach and goat's cheese risotto recipe
- Serves: four people
- Cooks in: 40 minutes
Ingredients
- 1.2 litres of chicken stock
- Two onions
- One celery heart
- Olive oil
- 300g risotto rice
- 125ml dry white wine
- 300g baby spinach
- 60g Parmesan cheese
- One knob of unsalted butter
- 50g soft goat's cheese
- Extra virgin olive oil
Method
Pour the chicken stock into a small pan and simmer on a low heat. Meanwhile, peel the onion and finely chop with the celery.
Place the onion and celery into high-sided pan on medium heat with one tablespoon of olive oil. Cook for 10 minutes, or until softened, stirring occasionally.
Stir in the risotto rice for two minutes, then pour in the wine and stir until absorbed. Add a ladleful of stock, stirring constantly until it's been fully absorbed before adding another.
Continue to add ladlefuls of stock until the rice is tender but still holding its shape – it should take around 17 minutes.
Reserving a few spinach leaves for garnish, blitz the rest of the spinach in a blender with four ladlefuls of stock.
Take the risotto off the heat and coarsely grate in most of the Parmesan, then stir in the blitzed spinach sauce. Cover the pan and leave to relax for two minutes, then season. To serve, ladle into shallow bowls and dot with the butter.
Crumble over the goat’s cheese and garnish with a few baby spinach leaves and more Parmesan.
