Springtime Goat Cheese Risotto by Katie

Srpingtime goat risotto
4 tablespoons of olive oil
1 large onion, medium dice
2 cloves of garlic, minced
3 cups of arborio rice
1 1/2 cups of white wine
2 quarts of chicken stock
1 bunch of asparagus, blanched and cut into thirds
2 cups of frozen peas
1 1/2 pounds of raw shrimp, tails removed
1 cup of shredded Parmesan cheese
5 oz of Ile de France goat cheese
Salt and Pepper to tasteIn a pan bring chicken stock to a simmer. In a large pot, heat the olive oil and saute onion and garlic over a low heat until they are softened. Add rice and coat the rice with the oil and cook for a few minutes til slightly toasted. Add in the wine and cook until almost all of the liquid is absorbed. Add in ½ of a cup of the simmering chicken stock until most of the liquid is almost completely absorbed. Repeat this until the rice cooks and only has a small bite to it. Add in the asparagus, peas and shrimp and stir to combine. Cook for a few minutes or until the shrimp is pink. Stir in Parmesan cheese and goat cheese and season to taste. I like to stir frequently while making risotto but you can follow any technique you like.75,616.34 Points

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