Spring Time Goat Cheese Risotto by Katie


Winner for our recipe contest of 2009!
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At a glance
4 - 6
* 4 tbs 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 taste


In 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.

Additional Tips

I like to stir frequently while making risotto but you can follow any technique you like.