Spring Vegetable Risotto with Goat Cheese and Mint
This is a lighter, more healthful risotto featuring spring vegetables. It doesn't take long to prepare so it is great for a weeknight meal. The earthiness of asparagus and peas are brightened with mint. The goat cheese rounds out the whole dish and adds some creaminess without weighing things down.
Ingredients:
- 6 cups vegetable or chicken stock
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 cup onion, diced
- 1 leek, quartered lengthwise and thinly sliced
- 3 cloves of garlic, chopped fine
- 1 pound arborio rice
- 1/2 cup dry white wine
- 1 pound asparagus, cut into 1 inch pieces
- 1/2 cup peas - fresh or frozen
- 4 oz goat cheese
- 1 cup Parmesan cheese, grated
- 1/3 cup parsley, chopped
- 1/4 cup mint, chiffonade
- Salt and pepper
In a small saucepan, warm stock on medium high heat. Once it comes to a simmer turn heat to low and keep warm.
In a large pot, heat olive oil with 2 tablespoons of butter on medium heat and add onion. Saute for 3-4 minutes or until translucent and then add leek and garlic. Saute for an additional 2-3 minutes. Add rice to pot and stir to coat in fat for 2 minutes.
Pour in white wine and let it come to a simmer. Once wine has reduced, ladle in warm stock so it just covers rice. Stir and let simmer. As stock reduces, keep adding liquid (about 1 cup at a time).
Once rice is almost cooked through, about 10-15 minutes, add asparagus and peas. Continue adding stock and stirring until rice and vegetables are all cooked through. Stir in remaining 2 tablespoons butter, 3 oz of goat cheese, 1/2 cup of Parmesan, parsley, and mint.
Add salt and pepper to taste. Serve immediately and pass remaining goat cheese and Parmesan cheese at the table for garnish.
Serves 6
Serves 6