This is a lighter, more healthful risotto featuring spring vegetables. It doesn't take long to prepare so it is great for a weeknight meal. The earthiness of asparagus and peas are brightened with mint. The goat cheese rounds out the whole dish and adds some creaminess without weighing things down.
Spring Vegetable Risotto with Goat Cheese and Mint (printable recipe)
- 6 cups vegetable or chicken stock
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 cup onion, diced
- 1 leek, quartered lengthwise and thinly sliced
- 3 cloves of garlic, chopped fine
- 1 pound arborio rice
- 1/2 cup dry white wine
- 1 pound asparagus, cut into 1 inch pieces
- 1/2 cup peas - fresh or frozen
- 4 oz goat cheese
- 1 cup Parmesan cheese, grated
- 1/3 cup parsley, chopped
- 1/4 cup mint, chiffonade
- Salt and pepper
In a small saucepan, warm stock on medium high heat. Once it comes to a simmer turn heat to low and keep warm.
In a large pot, heat olive oil with 2 tablespoons of butter on medium heat and add onion. Saute for 3-4 minutes or until translucent and then add leek and garlic. Saute for an additional 2-3 minutes. Add rice to pot and stir to coat in fat for 2 minutes.
Pour in white wine and let it come to a simmer. Once wine has reduced, ladle in warm stock so it just covers rice. Stir and let simmer. As stock reduces, keep adding liquid (about 1 cup at a time).
Once rice is almost cooked through, about 10-15 minutes, add asparagus and peas. Continue adding stock and stirring until rice and vegetables are all cooked through. Stir in remaining 2 tablespoons butter, 3 oz of goat cheese, 1/2 cup of Parmesan, parsley, and mint.
Add salt and pepper to taste. Serve immediately and pass remaining goat cheese and Parmesan cheese at the table for garnish.