>Risotto with Spinach, Roasted Peppers and Goat Cheese

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After making the Garden Risotto for last weeks Craving Ellie in my Belly I really wanted to make some more risotto, so I searched for some great recipes over at Tastespotting. I loved the idea of both Jamie Olivers Spinach and Goat Cheese Risotto of Cheese Plus Everything and the Roasted Bell Pepper Risotto with Chorizo Cubes by Delicious Days. I couldn’t pick one so I decided to simply combine the ingredients of the two of them Ellie-style.

To start with I roasted the bell peppers the evening before I made the risotto, this was actually quite easy. From now one when I need roasted bell peppers for a recipe I won’t buy them but make them myself! Here’s what to do (adapted from Delicious Days):
  • Preheat the oven at 225 degrees.
  • Wash the bell peppers.
  • Cut off top and bottom of the bell peppers.
  • Remove the seeds and inner ribs.
  • Cut the bell peppers into quarters.
  • Line a baking tray with parchment paper.
  • Place the quartered bell peppers on the parchment paper.
  • Roast for 15 to 20 minutes or untill the bell peppers are evenly blistered and charred.
  • Put the bell pepper quarters into a ziploc bag while still hot.
  • Squeeze out residual air, then seal and chill the grilled bell peppers in the fridge over night.
  • When you’re ready to make the risotto, remove the bell peppers from the ziploc bag.
  • Remove the charred skins.
  • Cut the bell peppers into thin strips.

I was a bit scared that the taste of the goat cheese would overpower the other flavours in the rissotto, however I found it to be really subtle. Next time I’ll probably double the amount of roasted bell pepper.

Risotto with Spinach, Roasted Peppers and Goat Cheese

1 teaspoons olive oil
1 medium red onion, chopped
2 garlic cloves, finely chopped
1 cup Arborio rice
1/4 cup dry white wine
3/8 teaspoon salt
Freshly ground black pepper
700 ml low-sodium chicken broth
200 grams spinach leaves
2 roasted bell peppers, sliced
1/4 cup freshly grated Parmesan, I used Pecorino Romano
100 grams goat cheese

Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook, stirring occasionally for about 1 minute. Add the rice and cook, stirring constantly, 1 minute.

Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and cook until the spinach is wilted. Add the roasted bell peppers and cook just until the vegetables are hot. Stir in the Parmesan, then stirr in the goat cheese and more broth if the risotto seems too thick. Serve in soup plates. Enjoy!

Tomorrow I’ll post about todays Barefoot Bloggers Tuna Salad!

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>CEiMB: Garden Risotto and Confession Time…

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I have a confession to make: I’ve never made risotto. For some reason I’ve always been quite intimidated about it. But there’s a first time for everything and thanks to Jessica of A Singleton in the Kitchen yesterday I finally made risotto for the first time in my life!

I was amazed by how easy it was put together, although the risotto did need to be stirred a lot….. My entire family loved this dish: I cooked this at my parents house, my mom couldn’t eat it as she’s not allowed to eat rice at the moment, so I brought leftovers to my brother and put one portion in the freezer.

From now on I’ll be making more risotto!! I did make three small changes in the recipe: I used Pecorino Romano instead of Parmesan, red onion instead of regular onion and I added a bit more spinach and peas to the risotto ’cause I love veggies! My risotto was paired with köfte from the Turkish butcher. What a nice combination: the creamy softness of the risotto toned down the spicyness of the köfte. Jessica, thank you so much for picking this recipe and showing me that risotto is made easy-peasy: you’ve made my entire family happy!!

Check out what my fellow Elie-istas thoughts on the Garden Risotto were here, the recipe can be found here at Jessica’s blog or here at Foodnetwork. Up next are: