Goat cheese and asparagus risotto
This is our 3-year-old's favorite food (as long as he doesn't have to eat the asparagus and no one mentions the onion to him). A fairly easy recipe, but it takes a little while to prepare (30–45 minutes).
Servings: 4 portions
IIngredients:
1.25 liters of vegetable broth
2 tbsp olive oil
1 tbsp butter
1 onion
4 dl (400 ml) risotto rice
100 g goat cheese
250–500 g asparagus (according to taste — we used 500 g since it's in season and cheap)
Juice of ½ a lemon
Salt and freshly ground black pepper
(Optional: Parmesan cheese for serving)
Instructions:
Heat the vegetable broth over low heat in a separate pot.
Finely chop the onion.
Heat the olive oil and butter in a large pan, then add the chopped onion. Sauté over low heat until the onions are soft.
While the onions are cooking, cut the asparagus into smaller pieces and rinse them.
Add the rice to the pan and stir so the rice grains are coated in the oil.
Add a ladleful of hot broth to the pan. Stir and let the liquid absorb into the rice. Repeat this step, adding one ladleful of broth at a time, always waiting until the previous batch is absorbed before adding more.
Meanwhile, cook the asparagus in salted water (1 tsp salt) for 3–4 minutes, depending on their thickness, until tender.
Continue adding broth to the rice for about 15 minutes, until the rice is cooked but still slightly al dente, and the risotto has a creamy texture.
Add the goat cheese when you're adding the final ladles of broth. Squeeze in the juice of half a lemon.
Season with salt and pepper to taste. Note: be cautious with the salt, as goat cheese is already quite salty.
Remove the pan from the heat.
If the risotto seems too thick, you can stir in a little of the remaining broth to reach your desired consistency.
Serve immediately (with Parmesan if desired).
Adapted from the original recipe.
