Asparagus | Goats Cheese | Risotto

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.


  1. Pre-Blanched Arborio Rice – 6 Tablespoons
  2. Spanish Onion x ½ 
  3. Garlic Clove x 2
  4. Goats Cheese x 2 Tablespoons
  5. Parmesan x Small Block
  6. White Wine x Splash
  7. Asparagus x 2 Spears
  8. Butter x 1.5 Tablespoons
  9. Vegetable Stock x 400 ml (freshly made or a stock cube dissolved in water)

Preparing The Ingredients

  1. Have 6 tablespoons of the arborio rice measured out
  2. Peel the Spanish onion, cut in half and peel 3 of the outer layers away. Fine dice these layers
  3. Peel the garlic and cut down into a small dice
  4. Grate 2.5 tablespoons of the parmesan
  5. Shave 6 pieces of the parmesan for the garnish
  6. Goats cheese ready to use, may need to be peeled
  7. Asparagus prepped and peeled
  8. Have the vegetable stock hot and ready to use

Cooking The Goats Cheese Risotto

  1. Heat a pan up on a medium heat and add a little oil
  2. Drop in the onions, garlic and stir for 2 minutes
  3. Add the blanched arborio rice and mix for 1 minute
  4. Drop the asparagus in the water and take out once cooked
  5. Pour in a splash of white wine and reduce
  6. Add 1 small ladle of stock and mix until absorbed
  7. Add the goats cheese and grated parmesan and mix in
  8. Pour in another small ladle of vegetable stock and mix
  9. Add the butter and mix in
  10. Cut slices from the cooked asparagus stem and mix in
  11. Check to see if the rice is cooked and add more stock if a longer cooking time is needed
  12. 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