Asparagus and goat cheese risotto

  • 40 mins cooking
  • Serves 4
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Asparagus and goat cheese risotto
  • 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


Asparagus and goat cheese risotto
  • 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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