Risotto with green asparagus, lemon and goat cheese
Ingredients
Servings 2- 200 g of Carnaroli rice
- 15 g olive oil
- 75 g dry white wine
- 1 l vegetable broth
- 15 g cold butter
- 50 g soft goat cheese
- salt to taste
Cooking
Step 1
Heat up a frying pan, add olive oil and rice. While stirring, heat the rice. Add dry white wine and cook until reduced.
Step 2
Add the hot vegetable broth so that the liquid covers the rice. Cook over low heat for 15 minutes, adding the broth gradually so that the rice remains covered with liquid. Remove the pan from the heat and leave the rice covered for 2 minutes.
Step 3
Add butter and soft diced goat cheese. Stir and salt to taste.
Step 4
Peel the asparagus, cut into rings and boil in boiling salted water for 1 minute. Decorate the risotto, arranged on plates.