Spinach & Goats Cheese Risotto

This summer time risotto is the perfect dish to whip up for a group of friends while entertaining. Quick, easy and delicious!

(serves 4) 


  • 1 shallot, finely diced
  • 400g English Spinach
  • 1 clove of garlic, finely sliced
  • sprig of thyme 
  • 1 small bunch chopped chives
  • drizzle of truffle oil 
  • 50g butter
  • olive oil (I recommend Willowcreek Olive Oil, Parmesan flavour)
  • salt
  • pepper
  • 500g Arborio rice
  • 200g grated Parmesan 
  • 100g Goats Cheese 
  • 200ml white wine
  • 1l chicken stock 


Utilising Siemens gas hob, with the step flame functionality start off the cooking process with a knob of butter, thyme, shallots and the Arborio rice to your Scanpan sauté pan. Allow the rice to sweat off in the butter for a minute, then add white wine to the pan, stirring continuously. Continue to stir your risotto while gradually adding the chicken stock one ladle at a time.

In another pan, add the garlic, shallots and thyme then roast until golden in butter. Add 900ml of stock to the pan to deglaze, along with 50g butter & the cream, and simmer for 20 mins add the spinach and cook for 1 minute. Using a jug blender, blend the puree until smooth. Adjust seasoning & set to one side.

By now, your risotto has been cooking for 20mins. Continue to cook until the rice is al dente. Finish the risotto off with grated parmesan, Parmesan oil and the spinach puree – adding the puree until the desired consistency is achieved. Once ready, season to taste. 

To plate, place risotto in the centre of bowl. Burst open the goats cheese, season with salt and add a drizzle of the Parmesan-flavoured Willow creek Olive Oil.  Garnish with the beautifully roasted baby onions, pickled beets and a final grating of parmesan.