- Asparagus, Leek & Goat Cheese Risotto
Asparagus, Leek & Goat Cheese Risotto
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
- 2 tablespoons butter
- 1 cup finely chopped leeks
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 cup risotto rice
- 4 cups vegetable broth
- 2 cups chopped asparagus
- 1/2 cup crumbled goat cheese
- Salt and freshly ground black pepper
In a large saucepan, melt the butter over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp.
Serve immediately or store in the refrigerator for up to 5 days.