Happy 2012, my dear friends! It feels so good to be back here… i’ve missed you more than you could even imagine!
2012 was welcomed with sparkles, singing, champagne, and kisses at midnight…Â it was a good night. It’s going to be a good year… I just know it. But we have to do our part, too. Let’s make 2012 a year of extraordinary beauty and success. Let’s make big waves and paddle harder than ever. While we’re at it, let’s invite new friends over for dinner, pop even more champagne and dress fancy for no reason other than it being an awesome thing to do.
I made risotto for a new friend last night, and it turned out perfect! Risotto is a great meal to impress friends with, and easily adaptable for vegetarians or picky palates. I literally threw this together with the 4 things I had hanging out in my fridge, and you would have never known I didn’t slave over it. WIN!
Have you made risotto before? It tends to have a reputation as pasta and rice’s fussy cousin; risotto is a simple meal to prepare, but it does take a little time and patience. You have to stir. Stirring is important, ok? I usually pour myself a glass of wine and settle into my nook near the stove and enjoy the 30 minutes of sippin’ and stirrin’.
This risotto was creamy and bright; the spinach and goat cheese melt into a wonderfully decadent dish. Go get your sip and stir on!
Spinach Risotto with Lemon and Goat Cheese adapted from Serious Eats
serves 4
- 1 tablespoon olive oil
- 4 tablespoon butter
- 1 medium onion, finely chopped
- 2 cups Arborio rice
- 3/4 cup white wine
- 4 cups chicken or vegetable stock
- 2 cloves garlic, peeled and finely chopped
- nutmeg, for grating
- 5 oz spinach, washed and dried
- 2 handfuls Parmesan cheese
- 1/2 lemon
- 4 oz soft goat cheese
PROCEDURES
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In a heavy saucepan, heat the olive oil and 1 tablespoon butter over gentle heat until the butter melts. Add the onion and a clove of garlic and cook gentle until soft and sweet but not browned, 10 minutes.
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In the meantime, melt a tablespoon of butter in a saucepan with a splash of olive oil, a good grating of nutmeg, and the second clove of garlic. When the butter has melted, add the spinach and cook until wilted down and intense, about 5 minutes. Allow to cool and puree in a food processor or chop by hand.
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Add the rice to the onion and raise the heat to medium-high; toast, stirring constantly, until the rice begins to look translucent. Add the wine, stirring, until absorbed, then ladle in some stock. Continue adding stock to the rice little-by-little, stirring continually, until the rice loses any chalkiness and tastes smooth. Salt as necessary.
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Turn off the heat and add the remaining butter, Parmesan, and the spinach mixture. Stir to incorporate well. Serve with a little goat cheese crumbled on top.
Paige @ RAN says
I’ve only made risotto once…this method looks so tasty!
Rach says
This looks yummy!
Lois Emma says
Made this for dinner last night and it was delicious 🙂 Hands are still smelling like garlic today however…! Thanks for the great recipe. Happy new year!
bakerbynature says
YAYYYYY!! So happy you had a delish din din!
Charles says
Risotto done right is fabulous – although I’ll admit that I *still* didn’t get around to making one myself. Should really give it a try, especially since you make it seem so easy (with such delicious results 🙂 )
bakerbynature says
You have to make some risotto asap!!
Kristy says
I love risotto. Easily one of my favorite foods. I’ve never used this combination of flavors before, but it sounds excellent! I will have to try it out. Your squash/shallots recipe and cranberry eggnog muffins were both hits here at the holidays. 🙂 The kids were especially taken with the muffins. Looks like now I have another one of your recipes to add to my list. Happy New Year!!!
bakerbynature says
Your comments always make me smile! x
Helene says
that sounds great. i love risotto, i usually do mushroom or pumpkin risotto. but this sounds really good and yummy and hearty, i have to give it a try… and btw: happy new year to you, too. 😉 i think it will be awesome as well.
Cheryl Barker says
Believe it or not, I don’t think I’ve ever had risotto!
Love your attitude about the new year. All the best to you!
bakerbynature says
Wishing you the best of everything this year!! xx
Becca @ Cook, Rejoice, Repeat says
You know, I’m not usually a risotto person, but this recipe sounds so good I think I might give it another chance. Happy 2012 to you too!
bakerbynature says
DO it!!!
Gina @ Running to the Kitchen says
We had risotto yesterday too. Sausage mushroom parmesan. It’s our New Year’s tradition and I have to say I think it’s waaaay tastier than any black eyed peas could be 😉
bakerbynature says
I feel like we’re always on the same page when it comes to eating – love it! Happy New Year, Gina! xx