Spinach & Goat Cheese Steel Cut Oat Risotto


Spinach and Goat Cheese Steel Cut Oat Risotto-Experimental Epicurean










3rd Place Winning Recipe – 2016 Blogger Recipe Challenge – Submitted by Experimental Epicurean


4 cups unsalted chicken stock
1 cup steel cut oats
Zest and juice of 1 lemon (juice is equivalent to ¼ cup lemon juice)
2 ounces fresh baby spinach
1 ounce pecan bits
¼ cup diced red onion
1 tbsp Healthy Solutions Spice Blends Encrusted Haddock
4 ounces creamy goat cheese, crumbled
Chopped parsley for garnish, if desired
Additional lemon zest for garnish, if desired


Heat the chicken stock in a medium sized sauce pan and keep warm. Add the steel cut oats to a large sauce pan (~ 3 quarts), add one ladle of the warm stock and heat over medium heat.  As the stock is absorbed, add another ladle of stock, stirring frequently.  Repeat until all the stock has been added to the oats, adding the lemon juice with the last bit of stock.  Once the stock and lemon juice have been absorbed and the oats are tender and chewy (about 20-30 minutes), remove from the heat. Next, stir in the spinach until wilted, about 1 minute.  Then stir in the lemon zest, pecans, red onion, Healthy Solutions encrusted haddock seasoning, and goat cheese until well mixed. Transfer the Spinach and Goat Cheese Risotto to two serving bowls, sprinkle with parsley and additional lemon zest if desired, and serve.

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