Asparagus, mint, lemon & goat cheese risotto

Asparagus, mint, lemon & goat cheese risotto!

Spring has sprung, and we are easing into asparagus season! I’ve been meaning to share my risotto recipe for ages, Josh and I have it all the time, so I’ll start with this version I love to make 🍋

Ingredients:
250g green asparagus, ends removed & chopped
½ lemon, juice
1 handful fresh mint leaves
1 clove garlic, finely chopped
1 yellow onion, finely chopped
100g soft no rind goat cheese
300-350g Arborio rice
1 liter vegetable stock (2 stock cubes + water)
+ olive oil, salt & pepper

1. Start by heating your stock in a pot on the stove.
2. In a large pot or pan, add olive oil, onion and garlic and cook on a low heat until onion is clear.
3. Add in your rice and stir together until rice is lightly moist and the ends of the rice are clear (just a minute or two).
4. Add in 250ml of your stock and stir together until rice has almost absorbed, then add another 250ml. Stir again and cook until absorbed and then add another 250ml. You may need the last 250ml so keep it as a reserve to add in incase after tasting the rice still needs more liquid & time. This adding stock, stirring and adding more stock could take about 15-25mins ish or more. We want the rice to be al dente when we take it off the heat, but make sure it’s not undercooked (taste testing!!).
5. Add in your salt and pepper and stir altogether.
6. Then remove from the heat, add in your mint leaves, lemon juice, asparagus and stir together. Last add in 75g of your goat cheese and stir until melted in.

Serve hot with a mint leaf on top and the rest of the goat cheese as topping! (You can stir in if you prefer). Drizzle some high quality olive oil and enjoy! Notice - no Parmesan cheese! You can make this totally dairy free and vegan if you use no cheese and vegan stock cubes for your stock.