- 2 shallots (thinly sliced)
- 1 1/2 red pepper (diced)
- 4 mushrooms (sliced)
- 2 garlic cloves (minced)
- 2 cups baby spinach (fresh)
- 6 sun dried tomatoes (chopped)
- 1 cup white wine
- 2 cups chicken broth (you might need a bit more)
- 1 cup risotto
- 14 ounces diced tomatoes (can of, drained)
- 140 grams goat cheese
- 1/2 cup grated parmesan
- 1 tablespoon butter
|Calories580Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Natasha S. 27 Sep 2018
yum! put in less ghost cheese as others recommend. delicious
Alex D'Amico 18 Sep 2018
The goat cheese in this dish is absolutely overpowering - it completely destroyed it. I’m giving this 3 stars because if you make it without the goat cheese, it’s great! The second time I made it I had everyone sprinkle a little bit over their individual portions if they wanted any, but it really needs to be used sparingly.
Sarah 22 Nov 2017
Creamy and delicious!
Hi 15 Oct 2017
Tastes amazing made double the amount for 4, with a lot more mushrooms
Annie 30 Mar 2017
Super good. Extremely rich but I love the goat cheese. Added more sundried tomatoes and red pepper.
Chris K. 15 Feb 2016
Too much goat cheese. I used about 100 grams and it was still overpowering. Consider putting the goat cheese crumbles on as a garnish and not mixing in. That way you can add/subtract as needed per bite.
Mary L. 3 Aug 2015
This was really great! Extremely rich! I had to substitute sherry cooking wine for the white wine since I didn't have any. I added a little bit of spices like garlic. I paired it with some grilled chicken and it was really good. I had to add a little bit more chicken stock than it called for but otherwise I kept pretty true to recipe.