Risotto with green asparagus, lemon and goat cheese

Name: Risotto with green asparagus, lemon and goat cheese
Total time: 30 min
Yield: 2
Ingredients: 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

Cookinero 1 November 2022

How to cook Risotto with green asparagus, lemon and goat cheese

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.