Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish – the combination of sharp parmesan and tangy goat cheese make this spring vegetable version superb.
Spring Vegetable Risotto
Servings
6 Servings
Ingredients
- 4 cup vegetable stock
- 3 tablespoon Extra Virgin Olive Oil
- 1 medium onion diced
- 3 cloves garlic minced
- 6 smal carrots peeled and diced
- 2 cup Arborio rice
- 1 cup frozen peas defrosted
- 1 cup asparagus tips removed, stems peeled and cut into this slices on the bias
- 1 cup grated parmesan cheese plus more for garnish
- 6 ounce crumbled goat cheese
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions
- In a small saucepan, bring stock to a simmer and keep warm over low heat.
- In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots and sauté 5 to 8 minutes or until softened. Add rice and cook for 1 minute, stirring to coat with oil. Add 1 cup of stock and stir constantly until nearly all the liquid is absorbed. Add remaining stock, ½ cup at a time, stirring constantly until each portion is absorbed and rice is tender. Add peas and asparagus and cook 5 minutes or until vegetables are tender. Remove the rice from heat and stir in cheese, salt and pepper. Garnish with more parmesan if desired.
First – WOW!!! Thank you Thank you Thank you SOOOOOO much! It’s so kind of you to say and feels so good to hear! and I so LOVE goat cheese — so glad you all can enjoy this dish together!
We absolutely enjoy cooking and eating risotto!! I was so excited that you added goat cheese to this recipe! My wife and daughter can only eat goat cheese. We just found an Italian restaurant that sells the 3 types of rice to cook risotto! So we will definitely be hanging out at this site to cook this recipe over and over and over and . . . ! We love you Jamie Geller!!