Spinach Pesto Risotto with Baked Goat Cheese & Macadamia Nuts
10 min
Veggie
67970
For 2 Portions
140 g
Arborio rice
120 g
goat cheese log
80 ml
white wine
60 g
spinach, fresh
40 g
macadamia nut
15 ml
walnut oil
6 sprig(s)
thyme, fresh
1
shallot
1/2
lemon
700 ml
vegetable broth
2 tsp
honey
1 tbsp
olive oil
salt
1. All set?
2. Wash and drain spinach.
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.