Risotto with Young Goat Cheese & White Asparagus

Wat erin gaat

• White asparagus
• Butter
• Shallot
• Risotto rice
• Vegetable stock (from asparagus peels & ends, plus stock cube)
• White wine
• Young goat cheese (about 70g for 4 people)
• Chives
• Olive oil
• Black pepper

Hoe doe je het

1. 01

   Peel the white asparagus and set aside the peels and ends. Lightly fry the peeled asparagus in a pan with butter. Add a bit of water and let it simmer gently for about 10 minutes. Remove the asparagus and set aside.

2. 02

   In the same pan, soften the chopped shallot in olive oil.

3. 03

   Sprinkle in the risotto rice and add some butter. Stir to coat.

4. 04

   Make a stock by simmering the asparagus peels and ends with water and a stock cube. Keep adding this stock to the risotto, stirring frequently.

5. 05

   Deglaze with a small glass of white wine. Continue adding stock and stirring for about 20 minutes until the rice is creamy and al dente.

6. 06

   Stir in the goat cheese (about 70g for 4 people) and add the cooked asparagus. Mix gently.

7. 07

   Plate the risotto, top with additional asparagus pieces, sprinkle with chopped chives, and season with black pepper.