Asparagus Risotto

by / ⠀Main dishes Recipes Side dishes / April 15, 2014

Homemade risotto isn’t as difficult as you might think! All it takes is a little extra tender loving care. Here, we used arborio rice and cooked it with leeks, goat cheese and thyme for fresh comfort that isn’t overly rich. We paired it with in-season sautéed asparagus to round out the meal!

Serves: 4
Prep Time: 15 minutes


For the Goat Cheese Risotto:

  • 4 cups vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 leek (white and light green parts only), halved lengthwise, washed well and thinly sliced crosswise
  • Kosher salt and ground black pepper
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • Juice of 1/2 lemon
  • 4 ounces crumbled goat cheese
  • 1 teaspoon chopped fresh thyme

For the Sautéed Asparagus:

  • 1 tablespoon olive oil
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • Kosher salt and ground black pepper


1. Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.

2. In large high-sided skillet, heat butter over medium-high heat. Add garlic and leek; season with salt and pepper. Cook 3 to 4 minutes or until leek is softened, stirring frequently. Add rice; cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine; stir constantly until mostly absorbed. 

3. Add 1/2 cup hot broth; stir constantly until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding broth as needed. Stir in lemon juice, goat cheese and thyme; cook, while stirring, 1 minute or until cheese is melted and incorporated.

4. Meanwhile, make the Sautéed Asparagus: Heat oil in large skillet over medium-high heat. Add asparagus; season with salt and pepper. Cook 3 to 4 minutes or until asparagus is just tender, stirring occasionally.

5. Divide risotto between warm pasta bowls. Top with asparagus.

Still hungry? Try our vegetable one-pot pasta!

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  • Reply
    June 8, 2014 at 3:55 am

    What would be a good substitute for goat cheese? I am lactose intolerant and this sounds great minus the goat cheese!

    • Reply
      Amanda Natividad
      June 11, 2014 at 10:16 pm

      Thanks for asking, Cassandra! You could definitely try a few crumbles of a soy-based cheese. 🙂

      -Amanda, NatureBox Editor

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