spinach goat cheese risotto
Something unfortunate happened to a certain category of foodstuffs in our house.
The basket from the deepfreeze was left on the dryer overnight. It contained many meat items, including chicken, sausage and ground steak. I was very saddened to have to throw all the contents in the garbage. I am not going to say who it to blame. It was purely an accidental oversight.
But, having given half my family food poisoning on a previous occasion (long convoluted story, involving lamb), I opted to play it safe and dispose of the meat items.
So today it is -36 or some ridiculous temperature outside and I did not venture outside. I was digging around in the kitchen for Sunday dinner. Thankfully I had some Arborio rice in the pantry. This led me to cook Jamie Oliver’s basic risotto recipe.
What I love about risotto is that you can add anything to it. To the basic recipe, I added:
- wilted spinach, cooked in brown butter with nutmeg and garlic, chopped very fine
- 1/2 cup parmesan cheese, grated
- a big knob of butter
- 1/2 log of goat’s cheese
- rind and juice of one lemon
- lots of pepper and salt to taste
It was an exceedingly satisfying meal to tuck into on a crazy-cold day. With loads of leftovers for Ella to heat up for lunch (she’s one of the rare kids who comes home for lunch everyday from her junior high school).