In a large saucepan, heat up the butter until metled 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
1 serving= 570 calories
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