Goat Gouda Risotto with Spinach

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Goat Gouda Risotto with Spinach (Serves 4-6)

Ingredients:

·         1 tablespoon olive oil

·         1 small onion, minced

·         1 clove garlic, minced

·         6 cups chicken stock

·         ¾ cups spinach, chopped

·         1 ½ cups Arborio rice

·         6 ounces shredded goat Gouda

·         1 tablespoon unsalted butter salt and pepper to taste

Direction:

-          Heat olive oil in a skillet.

-          Add onion and cook until translucent. Add garlic and cook for 2-3 minutes longer.

-          Stir in rice and add stock one cup at a time, stirring until absorbed.

-          Add Spinach and stir. Risotto is done when texture become creamy and tender.

-          Stir Gouda, butter, salt and pepper to taste.