Cheese has merits, including its bone-building calcium. But the way we usually eat it—slathered on pizza, poured over nachos, stacked on crackers—cancels out any health benefits. After all, cheese is high in calories (about 100 per ounce, on average) and fat (6 to 9 grams per ounce, most of which is saturated), and it often contains a lot of sodium. Still, small amounts can fit into most people’s diets.
Serves 4
1 tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove, chopped
250g Arborio risotto rice
900ml hot vegetable stock
300g spinach leaves
Finely grated rind and juice of 1 lemon
175g runded goats' cheese, roughly chopped into cubes
Pepper
Freshly grated Parmesan cheese, to serve
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1. Heat the oil in a large, heavy-based frying pan and cook the onion and garlic over a medium heat, stirring occasionally, for 3 - 4 minutesuntil softened.
2. Add the rice and cook, stirring, for 1 minute. Add half the stock and bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 5 - 6 minutes until almost all the stock has been absorbed. Add the remaining stock and continue simmering, stirring occasionally, until the rice is tender and almost all the stock has been absorbed. Add the spinach leaves and lemon rind and juice, and cook, stirring, for 3 - 3 minutes until the spinach has wilted and is well mixed through the rice.
3. Scatter over the cheese and then stir through the risotto until almost melted yet still retaining some of its shape. Spoon into warmed serving bowls and serve with grated Parmesan and a good grinding of pepper.
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