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Goat Cheese Risotto with Asparagus

Goat Cheese Risotto with Asparagus - A restaurant-quality dish YOU can make at home. Creamy leek and goat cheese risotto topped with sautéed asparagus.

When friends ask me to teach them how to cook, one of the first things I teach them is risotto. Why? Well, it sounds really elegant and fancy. It requires a bit of prep and cooking time, but the process for it is simple and almost foolproof. And I think it’s one of those dishes that shows people that they are capable of a lot more than they think they are in the kitchen.

When we’ve finished making it, and they sit down to eat it, I think most of them have a “wow, I MADE this!” moment. It demonstrates how a few good ingredients can come together to make a restaurant-quality dish at home. In fact, at home is the only place I ever eat risotto. It’s hardly ever done right at restaurants. #RisottoSnob

Goat Cheese Risotto with Asparagus - A restaurant-quality dish YOU can make at home. Creamy leek and goat cheese risotto topped with sautéed asparagus.

Risotto is also a complete blank canvas to highlight whatever produce is in season (or whatever cheese is in your fridge). Here we have a basic leek-infused risotto that is finished with plenty of creamy, tangy goat cheese. While the risotto is working (stir it often, but no need to stir constantly), grab a saute pan and lightly cook some fresh asparagus. Finish the goat cheese risotto with lemon, because it’s the right thing to do. Sit down and enjoy, home chef.

Goat Cheese Risotto with Asparagus - A restaurant-quality dish YOU can make at home. Creamy leek and goat cheese risotto topped with sautéed asparagus.

Goat Cheese Risotto with Asparagus

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Goat Cheese Risotto with Asparagus

Ingredients

  • For the Goat Cheese Risotto:
  • 4 cups chicken broth
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 leek (white and light green parts only), halved lengthwise, washed well and thinly sliced crosswise
  • Kosher salt and ground black pepper
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • Juice of 1/2 lemon
  • 4 ounces crumbled goat cheese
  • 1 teaspoon chopped fresh thyme
  • For the Sautéed Asparagus:
  • 1 tablespoon olive oil
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • Kosher salt and ground black pepper

Instructions

  1. Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.
  2. In large high-sided skillet, heat butter over medium-high heat. Add garlic and leek; season with salt and pepper. Cook 3 to 4 minutes or until leek is softened, stirring frequently. Add rice; cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine; stir constantly until mostly absorbed.
  3. Add 1/2 cup hot broth; stir constantly until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding broth as needed. Stir in lemon juice, goat cheese and thyme; cook, while stirring, 1 minute or until cheese is melted and incorporated.
  4. Meanwhile, make the Sautéed Asparagus: Heat oil in large skillet over medium-high heat. Add asparagus; season with salt and pepper. Cook 3 to 4 minutes or until asparagus is just tender, stirring occasionally.
  5. Divide risotto between warm pasta bowls. Top with asparagus.

This recipe originally appeared here on the Naturebox blog.

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10 Responses to “Goat Cheese Risotto with Asparagus”

  1. Sophia Del Gigante — May 1, 2014 at 4:48 pm

    This sounds AMAZING- I heart risotto and goat cheese and asparagus is my FAVE! The photos are gorgeous too!

    Reply

    • Lori | Foxes Love Lemons replied: — May 2nd, 2014 @ 9:35 am

      Thanks so much, Sophia. This was my first time adding goat cheese to risotto, and I”m so glad I did!

  2. Elizabeth LaBau — May 2, 2014 at 2:45 am

    Wow, this looks amazing! You are also an excellent friend, because when my friends ask me to teach them to bake, I jedi mind-trick them into going to eat with me instead. Obviously I’m a bad friend..and kind of lazy. :)

    Reply

    • Lori | Foxes Love Lemons replied: — May 2nd, 2014 @ 9:35 am

      Haha well, I don’t think I’d be up for the challenge of teaching somebody how to bake, either. I don’t blame you. I’d be like “here’s some measuring cups. here’s the recipe. good luck.”

  3. Jane's Adventures in Dinner — May 2, 2014 at 2:40 pm

    How have I never thought of chevre in the risotto? I can just imagine how good this is.

    Reply

    • Lori | Foxes Love Lemons replied: — May 2nd, 2014 @ 2:42 pm

      Aw, thanks so much Jane! Heading over soon to check out your Friday Night Treat ;)

  4. Cowen Park Kitchen — May 2, 2014 at 5:00 pm

    Risotto is always a great treat. I’ve been using Carnaroli rice for mine for a while and it’s lovely!

    Reply

  5. Lori | Foxes Love Lemons — May 4, 2014 at 7:10 pm

    Oh, I haven’t tried Carnaroli yet, but I want to! Can you tell a big difference between that and arborio?

    Reply

    • Cowen Park Kitchen replied: — May 7th, 2014 @ 7:58 pm

      No, it’s not a huge difference, but I haven’t had the two back to back. Carnaroli is supposed to soak up more liquid, I believe, and is starchier. I got a huge box of it when a bistro I worked at closed down, so I’ve been slowly working my way through it!

  6. Lori | Foxes Love Lemons — May 8, 2014 at 10:31 am

    What’s funny is that the reason I haven’t tried carnaroli yet is that I happened upon a HUGE box of arborio rice in a similar fashion. I’ll be working my way through it for years! Maybe in 2022, I’ll be able to try some carnaroli ;)

    Reply

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