Bounty of the Season
No matter the time of year, there’s something out there being grown by
Arkansas farmer that’s simply perfect for your table. Take a look at
your-round journey through farm to table goodness.
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.
