Shop Etsy

Eatsy: Asparagus and Goat Cheese Risotto

Apr 25, 2013

by Adrianna Adarme handmade and vintage goods

Risotto is a fickle beast. It has the ability to make a gastronomically-ambitious 16 year old cry. I know this because (years ago) I was that 16 year old, crying over her gummy, overcooked risotto. It took years for me to be brave enough to attempt it again, but when I finally did, I found a few key steps that lead to success.

  1. Organization is important. Prep everything beforehand, especially if it’s your first rodeo.
  2. Soaking the Aborio rice to wash off its starch (a trick I learned from Serious Eats) and reserving the starchy liquid to add after the rice is toasted helps achieve a perfect, creamy risotto.
  3. Focus on this dish and nothing else. Because this step is difficult for most people (myself included), be sure to have a glass a wine in hand. It helps with the monotonous stirring.

Even though risotto may be a bit of a challenge, the rewards are beyond worth it.


Asparagus Goat Cheese Risotto
Yields 2-3 servings

3/4 cup Arborio rice
1 bunch asparagus (about 1 1/2 pound)
1 tablespoons olive oil
1 tablespoon unsalted butter
1/4 yellow onion, diced
1 garlic clove, minced
1/4 cup white wine
2-3 cups vegetable broth
2 ounces goat cheese
Parmesan-Reggiano cheese
Freshly cracked pepper

1. In a medium bowl, add the Arborio rice and enough water until the rice is just covered; allow to soak for 5 minutes. Drain, reserving the starchy water. Set both aside.


2. To prep the asparagus, trim the ends and discard. Slice the asparagus points off and transfer the stalks and points to a medium pot. Cover the asparagus with water and bring to a slight simmer; cook for 5-7 minutes. Transfer the asparagus points to a small bowl and set aside; transfer the asparagus stalks to the jar of a food processor. Pulse until the asparagus stalks become a puree; set aside.

3. Pour the vegetable broth into a small to medium saucepan and heat until warm. Place a large skillet over moderately medium heat and add the olive oil and butter. When the butter is melted, add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about an additional minute. Pour in the Arborio rice and toast for 2-3 minutes, stirring frequently.


4. Stir in the reserved starchy water and white wine and cook until it’s absorbed, about 1-2 minutes. Ladle in 1/2 cup of vegetable broth and cook at a medium simmer, stirring the entire time, until the liquid is absorbed, about 2 minutes. Repeat this process, adding the broth, stirring frequently and letting each veggie broth batch absorb before adding the next ladle or two. Add a few pinches of salt with each addition of broth, tasting it each time; since every broth has different salt content, salting to taste is the best bet.


When the rice reaches a tender and creamy consistency, after about 15 minutes, add the reserved asparagus puree and goat cheese. Stir until thoroughly combined , then add the reserved asparagus points, cooking for an additional minute or two. Top with a grating of Parmesan cheese and a sprinkling of freshly cracked pepper.


All photos by Adrianna Adarme.

LAST ONE! - Anemone Garden Dishtowel
LAST ONE! - Anemone Garden Dishtowel


Sign in to add your own