pea, asparagus + goat cheese risotto






prep time: 15 minutes

cook time: 20 minutes

serves: 4


ingredients


1 1/2 cups arborio rice

4 cups chicken stock

4 cloves garlic, minced

1 shallot, finely sliced

1/2 brown onion, diced

3/4 cup frozen peas

2 handfuls spinach

8 asparagus spears, chopped

2 cubes, Meredith goat cheese

1 tbsp lemon zest

1/2 cup white wine

4 tbsp butter

1/4 cup grated parmigiano reggiano

2 tbsp fresh herbs, chopped (I used dill & tarragon)

optional: pan fried salmon fillet


method


simmer chicken stock in a pan on a low heat until required


in a pot, sauté the onion, shallot and garlic with 2 tbsp of butter and a splash of olive oil until translucent


turn up the heat, add in the rice and gently toast for around 2 minutes


pour in the wine and simmer. once evaporated, add in 2 ladles of chicken stock and stir until absorbed. repeat the process for 15 minutes gently stirring after each addition


add in the lemon zest, herbs, asparagus, peas, spinach and season to taste


continue to ladle in the remainder of the stock, the whole process should take around 18-20 minutes


finish by stirring through the remaining butter and parmesan then crumble over the goat cheese


serve with pan fried crispy skinned salmon, grilled chicken or just as is!




notes


try not to over stir the risotto, this produces excess starch and may result in gluggy rice, a consistent gentle stir is all you need


allow the rice to absorb the 2 ladles of stock completely before adding the next addition


make sure your stock is warm before adding to the rice, using cold stock will alter cooking times and produce a different result


add in veggies 3-4 minutes before the end cooking time so they stay crisp and don't overcook