Green asparagus risotto with goat cheese
Here is a recipe to cook a risotto with green asparagus and fresh goat cheese. It is easy to make and a delight.
1. Peel the asparagus and set aside 2 pieces. Cook in boiling salted water for 1-2 minutes, then cool in cold water and drain on paper towels. Cut into sections of 2 cm, peel and chop the onion. In a saucepan, heat the oil, add the onion and rice, and cook the mixture for 1 minute, stirring.
2. Then add the white wine. Once it is absorbed by the rice, add a ladle of chicken stock and mix. Once the broth is well absorbed, add another ladle of chicken stock, and so on with the remaining stock.
3. After 18 to 20 minutes, the rice should be cooked. Then add the fresh goat cheese, 2 tablespoons of olive oil, parmesan cheese and asparagus. Salt and pepper. Grate some asparagus shavings and add chervil and chives.
Photo credit: Sucré Salé
