Risotto with Asparagus and Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 500 g asparaus, reen
- 2 medium carrot (s)
- 2 medium onion (s)
- 2 cloves garlic)
- 250 g risotto rice
- 100 g oat cream cheese
- 200 ml white wine
- 900 ml vegetable stock
- salt and pepper
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Remove the ends from the green asparagus and cut the stalks into pieces. Peel the white asparagus from head to foot and also cut into pieces. Blanch the asparagus pieces together or separately.
- Peel and dice the carrots, onions and garlic and sauté in a large saucepan with oil. Add the rice and cook for another minute. Deglaze the rice with white wine. From now on, stir constantly over medium heat. When the mixture becomes too thick, add a little vegetable stock. Do this until the broth is used up.
- After about 20 minutes add the asparagus and cook for about 8-10 minutes while stirring. Possibly add a little more broth.
- At the end of the cooking time, fold in the goat cream cheese. Before serving, season the risotto with salt and pepper.
- Tip: You can eat this risotto straight or with fried chicken breast, for example. If you don`t like goat cheese, just use a different cheese.
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