Asparagus And Goat Cheese Risotto Recipe

Name: Asparagus And Goat Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable stock; 1 tbsp olive oil; 2 medium onions, chopped finely; 2 cloves garlic, crushed; 2 cups arborio rice; 1/2 cup vermouth; 8 oz asparagus, coarsely chopped; 1/2 cup frozen peas; 2 tbsp lemon thyme leaves; 5 oz goat cheese, crumbled

Servings: persons

1
Combine 3 cups water and stock in medium saucepan; bring to a boil. Reduce heat to low; simmer, covered.
2
Heat oil in large saucepan on medium-high heat. Cook onion and garlic, stirring, until soft. Add rice; stir to coat in onion mixture. Add vermouth; cook, stirring, until liquid is almost evaporated.
3
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
4
Add asparagus, peas, 3/4 of the thyme and 1/2 the cheese to risotto; cook, stirring, until asparagus is tender. Serve risotto sprinkled with remaining thyme and cheese.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups vegetable stock, 1 tbsp olive oil, 2 medium onions, chopped finely, 2 cloves garlic, crushed, and more.

Yes, Asparagus And Goat Cheese Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus And Goat Cheese Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions