Goat Cheese Risotto with Asparagus
Here we have a basic leek-infused risotto that is finished with plenty of creamy, tangy goat cheese.
Ingredients
For the Goat Cheese Risotto:
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic 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
- ½ cup dry white wine
- Juice of 1/2 lemon
- 4 ounces crumbled goat cheese
- 1 teaspoon chopped fresh thyme
For the Sauteed Asparagus:
- 1 tablespoon olive oil
- 1 bunch fresh asparagus cut into 1-inch pieces
- Kosher salt and ground black pepper
Instructions
- Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.
- 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.
- 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.
- 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.
- Divide risotto between warm pasta bowls. Top with asparagus.
Notes
- A large portion of risotto can be served as an entree, or a smaller portion can be served as a side dish alongside something special like salmon stuffed with crab or baked salmon with pesto.
Calories: 413kcal, Carbohydrates: 50g, Protein: 13g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 986mg, Potassium: 387mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1694IU, Vitamin C: 10mg, Calcium: 99mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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