pea, asparagus + goat cheese risotto

prep time: 15 minutes

cook time: 20 minutes

serves: 4


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


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!


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