Risotto with Spinach, Roasted Peppers and Goat Cheese

After making the Garden Risotto for last weeks Craving Ellie in my Belly I really wanted to make some more risotto, so I searched for some great recipes over at Tastespotting. I loved the idea of both Jamie Olivers Spinach and Goat Cheese Risotto of Cheese Plus Everything and the Roasted Bell Pepper Risotto with Chorizo Cubes by Delicious Days. I couldn't pick one so I decided to simply combine the ingredients of the two of them Ellie-style.

To start with I roasted the bell peppers the evening before I made the risotto, this was actually quite easy. From now one when I need roasted bell peppers for a recipe I won't buy them but make them myself! Here's what to do (adapted from Delicious Days):

• Preheat the oven at 225 degrees.
• Wash the bell peppers.
• Cut off top and bottom of the bell peppers.
• Remove the seeds and inner ribs.
• Cut the bell peppers into quarters.
• Line a baking tray with parchment paper.
• Place the quartered bell peppers on the parchment paper.
• Roast for 15 to 20 minutes or untill the bell peppers are evenly blistered and charred.
• Put the bell pepper quarters into a ziploc bag while still hot.
• Squeeze out residual air, then seal and chill the grilled bell peppers in the fridge over night.
• When you're ready to make the risotto, remove the bell peppers from the ziploc bag.
• Remove the charred skins.
• Cut the bell peppers into thin strips.

I was a bit scared that the taste of the goat cheese would overpower the other flavours in the rissotto, however I found it to be really subtle. Next time I'll probably double the amount of roasted bell pepper.

Risotto with Spinach, Roasted Peppers and Goat Cheese

1 teaspoons olive oil
1 medium red onion, chopped
2 garlic cloves, finely chopped
1 cup Arborio rice
1/4 cup dry white wine
3/8 teaspoon salt
Freshly ground black pepper
700 ml low-sodium chicken broth
200 grams spinach leaves
2 roasted bell peppers, sliced
1/4 cup freshly grated Parmesan, I used Pecorino Romano
100 grams goat cheese

Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook, stirring occasionally for about 1 minute. Add the rice and cook, stirring constantly, 1 minute.

Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and cook until the spinach is wilted. Add the roasted bell peppers and cook just until the vegetables are hot. Stir in the Parmesan, then stirr in the goat cheese and more broth if the risotto seems too thick. Serve in soup plates. Enjoy!

Tomorrow I'll post about todays Barefoot Bloggers Tuna Salad!

Crunchy Salmon with Stewed Red Peppers

This is my 99th post. Stay tuned for my 100th post as it will not only feature a recipe,

but also a giveaway!!!!

Ow and that post will probably be posted on Tuesday.....

I don't cook a lot of fish or meat. I don't mind eating vegetarian....
Meats I buy and cook are normally chicken and beef, but they have to be

boneless, skinless and without lots of fat.

I only buy salmon, tuna, vissticks and freshly backed kibbeling.

Again I don't like bones and prefere the fishes to be skinless....

Salmon was on sale at the supermarket this week, so I had to buy some.

This a recipe from one of my newest cookbooks: Feel-Good kookboek by Ainsley Harriott.

Ainsley Harriott is an English chef, here in Holland he is known because of Ready Steady Cook,

a cookery serie he presents. If you want to read more about him, go here.

Crunchy Salmon with Stewed Red Peppers
(4 persons)

4 red peppers, quartered and seeded
2 garlic cloves
6 tbsp olive oil
2 onions, mediumsized, sliced into rings
120 grams passata
2 anchovies in oil
2 tbsp basil, coarsely chopped
4 salmon filets, 150 grams with skin
salt and pepper

Cut the peppers into slices about 1 centimter wide. Crush the garlic cloves with a knife.
Heat 4 tablespoons of olive oil in a big pan. Add the red pepper, onion and garlic, add salt and pepper to taste, cook for about 10 minutes on low heat until the peppers start to soften.

Add the passata and anchovies to the pan. Cover the pan, lower the heat and let simmer for about 30 minutes until the peppers and onion are 'soft like butter'. Remove the garlic cloves, add the basil and taste to see if more salt or pepper is needed.

Score the salmon skin four or five times and sprinkle both sides with salt and pepper.
Heat the remaining two tablespoons of olive oil in a pan, add the salmon fillets, skin faced down and cook for about 3 minutes. Turn the fillets over and cook for another 2 minutes
until they are cooked.

Serve the salmon with the red peppers and some spinach.