Asparagus and Goats Cheese Risotto
The arborio rice has been pre-blanched for 8 minutes to speed up the cooking time. The asparagus has been peeled and cooked for 2 minutes to add on the risotto.
Ingredients
- Pre-Blanched Arborio Rice – 6 Tablespoons
- Spanish Onion x ½
- Garlic Clove x 2
- Goats Cheese x 2 Tablespoons
- Parmesan x Small Block
- White Wine x Splash
- Asparagus x 2 Spears
- Butter x 1.5 Tablespoons
- Vegetable Stock x 400 ml (freshly made or a stock cube dissolved in water)
Preparing The Ingredients
- Have 6 tablespoons of the arborio rice measured out
- Peel the Spanish onion, cut in half and peel 3 of the outer layers away. Fine dice these layers
- Peel the garlic and cut down into a small dice
- Grate 2.5 tablespoons of the parmesan
- Shave 6 pieces of the parmesan for the garnish
- Goats cheese ready to use, may need to be peeled
- Asparagus prepped and peeled
- Have the vegetable stock hot and ready to use
Cooking The Goats Cheese Risotto
- Heat a pan up on a medium heat and add a little oil
- Drop in the onions, garlic and stir for 2 minutes
- Add the blanched arborio rice and mix for 1 minute
- Drop the asparagus in the water and take out once cooked
- Pour in a splash of white wine and reduce
- Add 1 small ladle of stock and mix until absorbed
- Add the goats cheese and grated parmesan and mix in
- Pour in another small ladle of vegetable stock and mix
- Add the butter and mix in
- Cut slices from the cooked asparagus stem and mix in
- Check to see if the rice is cooked and add more stock if a longer cooking time is needed
- Once the rice is cooked take the pan off the heat and rest for 2 minutes
Finishing The Dish
- Place the cooked risotto onto a plate
- Top the dish with the asparagus tips and 6 pieces of shaved parmesan
