One night, I got home late and tired from a busy day at work and to my surprise, Karl was preparing me a wonderful meal!!!
You know, since I am always hogging the kitchen…
He made this wonderful and creamy risotto!
Am I lucky or what? Not just a pretty face but a great cook as well!
The star in this dish is the Goat cheese! It really makes the whole thing perfect! Yum!
My stomach is growling just looking at these pictures!!! I might just call him right now and tell him that he’s on kitchen duty tonight!
I mean look at this!!!
I really do love food too much don’t I?
Tell your better half to take over the kitchen this week end and tell him/her to make you this dish! You will love it!
Course: Dinner Yield: 4 servings Prep Time: 30 mins Cook Time: 40 mins
- 2 shallots, thinly sliced
- 1 half a red pepper, diced
- 4 mushrooms, sliced
- 2 garlic cloves, minced
- 2 Cup of fresh baby spinach
- 6 big sun dried tomatoes, chopped
- 1 Cup of white wine
- 2 Cup of chicken broth (you might need a bit more)
- 1 Cup of risotto
- 14 Ounce can of diced tomatoes, drained
- 140 Gram of goat cheese
- 1/2 Cup of grated parmesan
- 1 Tablespoon of butter
- In a large saucepan, heat up the butter until melted and bubbling. Throw in your sliced shallots and cook for 3 minutes on medium heat, stir frequently. Add the garlic, the pepper and the mushroom and continue cooking for about 3 to 4 minutes. Throw in the risotto, mix well and bring the heat up. Cook on high for about 1 minutes and throw in the white wine. Deglaze the pan and bring the heat down to medium high. Stirring frequently, wait until the liquid has almost all been absorbed. At that point, stirring in 1 cup of chicken broth and bring the heat down to medium. Throw in the parmesan and the sun dried tomatoes. Continue cooking and stirring until the liquid has almost all been absorbed. Add in 1/2 cup of chicken broth along with the diced tomatoes. Continue cooking until there is almost no liquid left. Test your risotto. If it is still hard, add in the rest of the chicken broth and stir frequently until the liquid has been absorbed. Test your risotto again and do the same thing, 1/2 cup at a time until it is cooked o your liking. When the risotto is cooked, throw in the spinach and cover, on low heat for about 2 minutes. The spinach will wilt. Mix the spinach in and add the crumbled goat cheese and mix thoroughly. Keep cooking until the cheese has melted and is well incorporated.
- Serve immediately!