Risotto with Peas, Asparagus, Spring onion, and Goat Cheese
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Risotto with Peas, Asparagus, Spring onion, and Goat Cheese calories by ingredient
Introduction
Can be vegetarian, just substitute veggie stock for chicken stock Can be vegetarian, just substitute veggie stock for chicken stockNumber of Servings: 6
Ingredients
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1 T butter
1 T olive oil
1 leek, white & light green chopped
1 tsp dijon mustard
1 C arborio rice
1/2 C dry white wine
4 C chicken stock
1 spring onion, chopped
1 C asparagus, blached and chopped
1 C peas
6 oz goat cheese, soft
Directions
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.