Fresh spinach and chevin goat’s cheese packed risotto, scattered with thyme enhanced mushrooms, and topped with tasty truffle zest. A good risotto is already hard to beat, and let us tell you; flavours like these make it near impossible.
Emerald Risotto
Emerald Risotto
with goat’s cheese, truffle zest & mushrooms
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Arborio Rice
- Button Mushrooms
- Chevin Goats Cheese
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Onion
- Onions
- Spinach
- Truffle Zest
- Vegetable Stock
- White Wine
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter
GOLDEN MUSHIES
Boil the kettle. Place a pot (big enough for the risotto) over a medium-high heat with oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pot on completion and season.
GREEN MOMENT
Dilute the stock with 350ml of boiling water and set aside. Bring a pot of water to a boil. When boiling, blanch ⅔ of the Spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 30ml of diluted stock to a blender, and blend until smooth.
RISOTTO
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. In the final minute, add the grated garlic and cook for a minute until fragrant, shifting constantly. Stir through the rice for 30 seconds. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
CREAMY SENSATION
In the final 2-3 minutes of the risotto, stir through the fried mushrooms, ½ of the Truffle Zest, ¾ of the grated Italian-style cheese and 20g of butter. Season to taste and remove from the heat. Just before serving, stir through the blended Spinach. In a bowl, toss the remaining spinach through some Lemon juice, a drizzle of oil and season to taste.
WARM UP YOUR BELLY
Dish up a helping of risotto and crumble over the goat's cheese. Garnish with the remaining hard cheese and Truffle Zest (to taste). Top with the dressed Spinach. There you have it!
Button Mushrooms - 125g
Fresh Thyme - 3g
Vegetable Stock - 15ml
Spinach - 80g
Onion - 1
Garlic Clove - 1
Arborio Rice - 100ml
White Wine - 50ml
Truffle Zest - 2g
Whole Italian-style Hard Cheese - 25g
Lemon - 1
Chevin Goat's Cheese - 25g
GOLDEN MUSHIES
Boil the kettle. Place a pot (big enough for the risotto) over a medium-high heat with oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pot on completion and season.
GREEN MOMENT
Dilute the stock with 700ml of boiling water and set aside. Bring a pot of water to a boil. When boiling, blanch ⅔ of the Spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 60ml of diluted stock to a blender, and blend until smooth.
RISOTTO
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. In the final minute, add the grated garlic and cook for a minute until fragrant, shifting constantly. Stir through the rice for a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
CREAMY SENSATION
In the final 2-3 minutes of the risotto, stir through the fried mushrooms, ½ of the Truffle Zest, ¾ of the grated Italian-style cheese and 40g of butter. Season to taste and remove from the heat. Just before serving, stir through the blended Spinach. In a bowl, toss the remaining spinach through some Lemon juice, a drizzle of oil and season to taste.
WARM UP YOUR BELLY
Dish up a helping of risotto and crumble over the goat's cheese. Garnish with the remaining hard cheese and Truffle Zest (to taste). Top with the dressed Spinach. There you have it!
Button Mushrooms - 250g
Fresh Thyme - 5g
Vegetable Stock - 30ml
Spinach - 160g
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
White Wine - 100ml
Truffle Zest - 4g
Whole Italian-style Hard Cheese - 50g
Lemon - 1
Chevin Goat's Cheese - 50g
GOLDEN MUSHIES
Boil the kettle. Place a pot (big enough for the risotto) over a medium-high heat with oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. You can do this step in batches. Remove from the pot on completion and season.
GREEN MOMENT
Dilute the stock with 1,1L of boiling water and set aside. Bring a pot of water to a boil. When boiling, blanch ⅔ of the Spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 90ml of diluted stock to a blender, and blend until smooth.
RISOTTO
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. In the final minute, add the grated garlic and cook for a minute until fragrant, shifting constantly. Stir through the rice for a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
CREAMY SENSATION
In the final 2-3 minutes of the risotto, stir through the fried mushrooms, ½ of the Truffle Zest, ¾ of the grated Italian-style cheese and 60g of butter. Season to taste and remove from the heat. Just before serving, stir through the blended Spinach. In a bowl, toss the remaining spinach through some Lemon juice, a drizzle of oil and season to taste.
WARM UP YOUR BELLY
Dish up a helping of risotto and crumble over the goat's cheese. Garnish with the remaining hard cheese and Truffle Zest (to taste). Top with the dressed Spinach. There you have it!
Button Mushrooms - 375g
Fresh Thyme - 8g
Vegetable Stock - 45ml
Spinach - 240g
Onions - 2
Garlic Cloves - 3
Arborio Rice - 300ml
White Wine - 150ml
Truffle Zest - 6g
Whole Italian-style Hard Cheese - 75g
Lemons - 2
Chevin Goat's Cheese - 75g
GOLDEN MUSHIES
Boil the kettle. Place a pot (big enough for the risotto) over a medium-high heat with oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. You can do this step in batches. Remove from the pot on completion and season.
GREEN MOMENT
Dilute the stock with 1,4L of boiling water and set aside. Bring a pot of water to a boil. When boiling, blanch ⅔ of the Spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 120ml of diluted stock to a blender, and blend until smooth.
RISOTTO
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. In the final minute, add the grated garlic and cook for a minute until fragrant, shifting constantly. Stir through the rice for a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
CREAMY SENSATION
In the final 2-3 minutes of the risotto, stir through the fried mushrooms, ½ of the Truffle Zest, ¾ of the grated Italian-style cheese and 80g of butter. Season to taste and remove from the heat. Just before serving, stir through the blended Spinach. In a bowl, toss the remaining spinach through some Lemon juice, a drizzle of oil and season to taste.
WARM UP YOUR BELLY
Dish up a helping of risotto and crumble over the goat's cheese. Garnish with the remaining hard cheese and Truffle Zest (to taste). Top with the dressed Spinach. There you have it!
Button Mushrooms - 500g
Fresh Thyme - 10g
Vegetable Stock - 60ml
Spinach - 320g
Onions - 2
Garlic Cloves - 4
Arborio Rice - 400ml
White Wine - 200ml
Truffle Zest - 8g
Whole Italian-style Hard Cheese - 100g
Lemons - 2
Chevin Goat's Cheese - 100g
Frequently Asked Questions
What is the preparation time for Emerald Risotto?
The preparation time for Emerald Risotto with goat’s cheese, truffle zest & mushrooms is between 30 and 45 minutes.
What is the total time required to make Emerald Risotto with goat’s cheese, truffle zest & mushrooms?
The total time required to make Emerald Risotto with goat’s cheese, truffle zest & mushrooms is between 45 and 60 minutes.
How many servings does Emerald Risotto provide?
4 servings
What are the main ingredients in Emerald Risotto?
Arborio Rice, Button Mushrooms, Chevin Goats Cheese, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Spinach, Truffle Zest, Vegetable Stock, White Wine, Whole Italian-style Hard Cheese
What is the nutritional information of Emerald Risotto?
Calories: 643, Carbs: 92 grams, Fat: grams, Protein: 26.2 grams, Sugar: 10.3 grams, Salt: 2022 grams
How do I prepare Emerald Risotto?
GREEN MOMENT: Dilute the stock with 700ml of boiling water and set aside. Bring a pot of water to a boil. When boiling, blanch ⅔ of the spinach for 1-2 minutes until wilted - be careful not to overcook. Drain on completion and rinse under cold water to stop the cooking process. When cooled, squeeze out as much water as you can. Add the wilted spinach and 60ml of diluted stock to a blender, and blend until smooth. GOLDEN MUSHIES: Boil the kettle. Place a pot (big enough for the risotto) over a medium-high heat with oil. When hot, fry the quartered mushrooms and chopped thyme for 4-5 minutes until golden brown. Remove from the pot on completion and season. RISOTTO: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent. In the final minute, add the grated garlic and cook for a minute until fragrant, shifting constantly. Stir through the rice for a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. CREAMY SENSATION: In the final 2-3 minutes of the risotto, stir through the fried mushrooms, ½ of the truffle zest, ¾ of the grated Italian-style cheese and 40g of butter. Season to taste and remove from the heat. Just before serving, stir through the blended spinach. In a bowl, toss the remaining spinach through some lemon juice, a drizzle of oil and season to taste. WARM UP YOUR BELLY: Dish up a helping of risotto and crumble over the goat's cheese. Garnish with the remaining hard cheese and truffle zest (to taste). Top with the dressed spinach. There you have it!
What should be prepared from my kitchen to make Emerald Risotto?
Arborio Rice, Button Mushrooms, Chevin Goats Cheese, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Spinach, Truffle Zest, Vegetable Stock, White Wine, Whole Italian-style Hard Cheese
How many calories does Emerald Risotto have?
643 calories
How much fat content does Emerald Risotto have?
grams
Woolies Products in this dish
