Name: Asparagus and goat cheese risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 cup (750ml) water; 3 cup (750ml) vegetable stock; 1 tablespoon olive oil; 2 medium brown onions (300g), chopped finely; 2 clove garlic, crushed; 2 cup (400g) arborio rice; 1/2 cup (125ml) vermouth; 170 gram asparagus, chopped coarsely; 1/2 cup (60g) frozen peas; 1/4 cup loosely packed fresh lemon thyme leaves; 150 gram soft goat cheese, crumbled

Ingredients

3 cup (750ml) water

3 cup (750ml) vegetable stock

1 tablespoon olive oil

2 medium brown onions (300g), chopped finely

2 clove garlic, crushed

2 cup (400g) arborio rice

1/2 cup (125ml) vermouth

170 gram asparagus, chopped coarsely

1/2 cup (60g) frozen peas

1/4 cup loosely packed fresh lemon thyme leaves

150 gram soft goat cheese, crumbled

Method

1.Combine the water and stock in medium saucepan; bring to a boil. Reduce heat; simmer, covered.

2.Heat oil in large saucepan; cook onion and garlic, stirring, until soft. Add rice; stir to coat in onion mixture. Add vermouth; cook, stirring, until liquid is almost evaporated. Stir in 1 cup of simmering stock mixture; cook, stirring, over low heat until stock is absorbed. Continue adding stock, in 1-cup batches, stirring, until stock is absorbed after each addition and rice is tender.

3.Add asparagus, peas, three-quarters of the thyme and half the cheese to risotto; cook, stirring, until asparagus is tender.

4.Serve risotto sprinkled with remaining thyme and cheese.

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