- 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 tbsp butter
- 1 leek, rinsed and sliced
- 1 celery rib, finely diced
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 lb asparagus, trimmed and cut into thirds
- 1/2 cup crumbled goat cheese
- Salt and pepper to taste
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 the mixture to a boil and reduce the heat 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 until the asparagus is bright green and tender crisp, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 5 days.