Risotto with Peas, Asparagus, Spring onion, and Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T butter1 T olive oil1 leek, white & light green chopped1 tsp dijon mustard1 C arborio rice1/2 C dry white wine4 C chicken stock1 spring onion, chopped1 C asparagus, blached and chopped1 C peas6 oz goat cheese, soft
To prep the asparagus: trim and rinse asparagus. Place a pot of water on the stove to boil. Prepare a bowl of ice water. Once water is boiling, drop in asparagus, and boil approx 3 minutes, then drain and place in ice water to stop the cooking process. Once cooled, chop into bite-sized pieces.
In a pot, heat chicken stock, but do not boil.
In a large saute pan, melt butter with olive oil. Add leek and cook till translucent. Add rice and allow to cook about 1 minute. Add mustard and white wine, stirring to deglaze pan and allow rice to absorb. Once wine is absorbed, add stock, about 1/2 cup at a time, stirring after each addition and allowing rice to absorb all the liquid before adding more. When rice reaches desired consistency, add onion, diced asparagus, and peas, allowing them to warm through with last amount of stock. Stir in goat cheese. Serve warm.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFFALTA.
In a pot, heat chicken stock, but do not boil.
In a large saute pan, melt butter with olive oil. Add leek and cook till translucent. Add rice and allow to cook about 1 minute. Add mustard and white wine, stirring to deglaze pan and allow rice to absorb. Once wine is absorbed, add stock, about 1/2 cup at a time, stirring after each addition and allowing rice to absorb all the liquid before adding more. When rice reaches desired consistency, add onion, diced asparagus, and peas, allowing them to warm through with last amount of stock. Stir in goat cheese. Serve warm.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFFALTA.
Nutritional Info Amount Per Serving
- Calories: 299.5
- Total Fat: 10.4 g
- Cholesterol: 18.2 mg
- Sodium: 523.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 3.2 g
- Protein: 13.3 g
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