Risotto with Spinach and Goat Gouda

August 3, 2012 by Kenmore

Spinach and goat cheese makes a rich accompaniment to the traditional Italian risotto.


preparation time
0 mins

cook time




1 pounds spinach washed

1 tablespoons extra virgin olive oil plus 1 extra tbsp.

4 cup chicken stock or canned low-sodium broth

0.5 small onion finely chopped

1.5 cup Arborio rice

1 clove garlic minced

0.5 cup white wine such as Sauvignon Blanc

2 tablespoons unsalted butter

3 ounces goat Gouda grated

2 teaspoons kosher salt


Prepare and Cook the Spinach

Cut the stems off the spinach and discard. Coarsely chop the spinach leaves. In a large, deep skillet, heat 1 tablespoon of olive oil. Add the spinach leaves and cook, tossing until wilted, about 3 minutes. Drain the spinach and transfer to a bowl.

Sauté the Onion

In a saucepan, bring the stock to a simmer. Heat remaining 1 tablespoon oil in the skillet until shimmering. Add the onion and cook over medium-high heat, stirring frequently until softened, about 3 minutes.

Cook the Rice

Add the rice and garlic; cook, stirring until the rice is coated with olive oil, about 2 minutes. Add a half cup white wine and cook for 1 minute. Add 1 cup of stock; and cook, stirring frequently, until the rice has absorbed most of the chicken stock, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly between additions, until the stock is absorbed. The risotto is done when it is creamy and the rice grains are just tender, about 20 minutes.

Finish the Risotto

Remove the risotto from the heat and stir in the butter, cheese, cooked spinach, 1/3 cup chicken stock, and 2 teaspoons salt. Cover and let sit 2 minutes. Stir and then serve immediately. Recipe created by Parties That Cook® www.PartiesThatCook.com


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