Description
A creamy, vibrant spring risotto featuring sweet leeks, crisp asparagus, fresh basil, and tangy goat cheese, perfect for a comforting yet fresh meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 medium leeks, cleaned and sliced thin
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 garlic cloves, minced
- 4 oz goat cheese, crumbled
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup toasted walnuts (optional), chopped
Instructions
- Warm the vegetable broth in a saucepan over low heat.
- In a large pan, heat olive oil over medium heat. Add sliced leeks and sauté for about 5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add Arborio rice and toast for 1–2 minutes, stirring to coat.
- Begin adding warm broth one ladle at a time, stirring constantly. Wait for most of the liquid to be absorbed before adding more.
- After 10 minutes, stir in the asparagus and continue adding broth and stirring until rice is creamy and tender, about 20–25 minutes total.
- Turn off the heat. Stir in goat cheese, fresh basil, salt, and pepper. Adjust seasoning to taste.
- Spoon into bowls and top with extra goat cheese, basil, and toasted walnuts if desired. Serve warm.
Notes
- Use warm broth to maintain even cooking temperature.
- Stir often to release the rice’s natural starch for a creamy texture.
- Add lemon zest or a touch of crushed red pepper for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg