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…

Anyways!

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  


Ingredients

  • 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

Instructions

  1. 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.
  2. Serve immediately!

RELATED POSTS

  • Oh boy you make me way too hungry in the morning!!

  • maximem

    Oh boy you make me way too hungry in the morning!!

  • Julia Mestas

    So funny, one of the first things my husband learned to cook really well was risdotto. And given my love for goat cheese, well, he should totally make this for us!!!

  • Julia Mestas

    So funny, one of the first things my husband learned to cook really well was risdotto. And given my love for goat cheese, well, he should totally make this for us!!!

  • www.lifewithlampnsofa.com

    I just made this… SO DELICIOUS! I made a tapenade with mushrooms and sun dried tomatoes to top it.

  • www.lifewithlampnsofa.com

    I just made this… SO DELICIOUS! I made a tapenade with mushrooms and sun dried tomatoes to top it.

  • Some

    I wanna make this dish, but the recipe says 1 cup of risotto. how do you make it? Or is it plain rice? How big is the cup?

    • You cook the risotto as you go so measure a cup of dried risotto and follow the steps 🙂

  • Some

    I wanna make this dish, but the recipe says 1 cup of risotto. how do you make it? Or is it plain rice? How big is the cup?

    • You cook the risotto as you go so measure a cup of dried risotto and follow the steps 🙂

  • Dillon

    this recipe is delicious, i’ve made it multiple times! my only suggestion is that you list your recipe in more steps because the paragraph is sometimes hard to follow while cooking! thank you!

  • Dillon

    this recipe is delicious, i’ve made it multiple times! my only suggestion is that you list your recipe in more steps because the paragraph is sometimes hard to follow while cooking! thank you!

  • LadyArdent

    Do you know if you can use vegetable or beef broth instead of chicken and in which case which would you recommend? (I don’t know why but chicken broth disagrees with me).

    • You surely can 🙂 it will alter the taste a bit but it should still be delicious 🙂

      • LadyArdent

        Thank you so much for taking the time to reply! 🙂 I know this is an older post so I wasn’t sure if you’d get a chance to read & respond. I really appreciate it; your recipe looks incredible, I’m putting it on the shopping list for next week.:)

  • Deirdre

    Do you know if you can use vegetable or beef broth instead of chicken and in which case which would you recommend? (I don’t know why but chicken broth disagrees with me).

    • You surely can 🙂 it will alter the taste a bit but it should still be delicious 🙂

      • Deirdre

        Thank you so much for taking the time to reply! 🙂 I know this is an older post so I wasn’t sure if you’d get a chance to read & respond. I really appreciate it; your recipe looks incredible, I’m putting it on the shopping list for next week.:)

  • Erin

    When you say “throw in the risotto” and the ingredient list mentions a cup of risotto, do you mean arborio rice? Because risotto is the finished dish…somewhat confusing.

    • You are completely right Erin 🙂 Arborio rice 🙂

      • Erin

        Awesome, thank you! The pictures and description are making me want to try this recipe right away, and I wanted to be sure to use the ingredients intended! Looks absolutely delicious!

  • Erin

    When you say “throw in the risotto” and the ingredient list mentions a cup of risotto, do you mean arborio rice? Because risotto is the finished dish…somewhat confusing.

    • You are completely right Erin 🙂 Arborio rice 🙂

      • Erin

        Awesome, thank you! The pictures and description are making me want to try this recipe right away, and I wanted to be sure to use the ingredients intended! Looks absolutely delicious!

  • Magali Ipina

    Thanks for the recipe, it was delicious! I always make mushroom risotto, but wanted to try something different. Loved the creaminess of the goat cheese and the dried tomatoes in it, will definitely do it again!

  • Magali Ipina

    Thanks for the recipe, it was delicious! I always make mushroom risotto, but wanted to try something different. Loved the creaminess of the goat cheese and the dried tomatoes in it, will definitely do it again!