Ingredients

• 350g baby spinach
• 250g arborio rice
• 1 yellow onion
• 50g roasted hazelnuts, skin off
• 115g goat cheese
• 300ml thickened cream
• 25g butter + 1 tsp

Directions

• Finely chop the onion. In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add the onion and cook until tender, 4-5 minutes. Add the arborio rice, stir to combine and cook until the rice is coated in oil and slightly translucent, 1-2 minutes.
• Add water in small quantities, and cook for about 30 minutes, stirring regularly, until the rice is cooked and all water is evaporated.
• Add 1/3 of the cream, butter and goat cheese.
• Heat a pan over medium heat with a tsp of butter and add the spinach until wilted, ~3 minutes.
• Divide the risotto between bowl and serve the spinach cream on top.
• Roughly chop the roasted hazelnuts and add them on top of your risotto.