By: chezchanelle
RECIPES, , , ,

Creamy Spring Risotto with Goat Cheese and Asparagus

This creamy spring risotto has been part of our Easter table for as long as I can remember. It’s one of those recipes that feels like tradition, the kind you make year after year without ever really questioning it. There’s something so special about standing at the stove, slowly stirring, knowing that this simple process turns into something so comforting and beautiful. It’s become more than just a dish, it’s a moment, a rhythm, a piece of our family story.Now, it wouldn’t feel like Easter without it.

If you’ve never considered yourself a risotto fan before, this creamy spring risotto with asparagus might just change your mind. It’s rich and velvety from generous amounts of goat cheese, perfectly balanced with the brightness of white wine, and finished with tender-crisp asparagus for that fresh spring texture.

This is, in my opinion, the ultimate Easter side dish, elegant, comforting, and packed with seasonal flavour. It pairs beautifully with just about anything you’re serving for Easter dinner and always feels a little bit special.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

Ingredients:

  • 1 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 1/2 tsp chili flakes
  • 300 ml chicken stock
  • 1 1/2 cups water
  • 1 bunch of asparagus *tips only
  • 140-g package of goat cheese
  • 1/4 cup chopped chives

Preparation:

  1. Melt the butter in a large saucepan set over low-medium heat. When bubbly, add garlic and stir until just fragrant, about 1 minute.
  2. 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.
  3. 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.
  4. 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.
  5. Next, stir in cheese and chives until blended. Serve alongside Panko-Herb Crusted Halibut for a complete meal!