This Spring risotto has a been a staple at Easter dinner for as long as I can remember. I believe my Auntie Liza originally got the recipe from a Chatelaine magazine, yearsss ago, but to me, this will always be my Auntie Liza’s recipe. Which got me to thinking… when does a recipe become “our own” even if it’s been borrowed from somewhere else? Not that it really matters, because in the end, I’ll always consider this a family recipe now – but it did get me thinking about the question as I stood over the stove, without stepping away for a second, stirring away my family risotto…
If you never considered yourself a risotto fan before, I bet you this recipe changes your mind. It has the creaminess from (a ton!) of goat cheese, the acidity from the white wine, and a beautiful crunch from the Spring asparagus. To me, this is the ultimate Easter side dish no matter what else you’re making! And in my family’s true fashion, every year we’ve made this, we’ve TRIPLED the recipe. This year, since it’s another condensed Easter dinner, I’ll be making just the standard recipe and serving alongside my Panko-Herb Crusted Halibut!
Recipe for Creamy Spring Risotto with Goat Cheese and Asparagus
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 1/2 tsp chili flakes
- 284-mL can chicken broth
- 1 1/2 cups water
- 1 bunch of asparagus *tips only
- 140-g package of goat cheese
- 1/4 cup chopped chives
- Melt the butter in a large saucepan set over low-medium heat. When bubbly, add garlic and stir until just fragrant, about 1 minute.
- Next add arborio rice, stirring until translucent and coated with butter, about 1 more minute. Add the wine and chili flakes while constantly stirring until rice absorbs all of wine.
- Next, add the chicken broth and water, about 1/4 cup at a time. Stir frequently after each addition of liquid and wait until almost all liquid is absorbed before adding next amount. This process is necessary to achieve creaminess. Continue additions until all liquid has been added. This will take about 25-30 minutes.
- Meanwhile, wash asparagus and diagonally slice asparagus into 2-3 inch slices, discarding the ends. With last addition of liquid, add asparagus and continue stirring often, until rice is tender and asparagus is cooked. Mixture should be soupy.
- Next, stir in cheese and chives until blended. Serve alongside Panko-Herb Crusted Halibut for a complete meal!
A beautiful spring dish!