Asparagus and Herb Chèvre Risotto, from Eating Local in the Fraser Valley

March 24, 2019

Asparagus and Herb Chèvre Risotto, from Eating Local in the Fraser Valley

Chèvre and asparagus really should get married! They are the perfect couple.

Asparagus and Herb Chèvre Risotto

From: Eating Local in the Fraser Valley, by Angie Quaale. "This recipe tastes like spring to me. The rich earthiness of the asparagus pairs so well with the slightly acidic tang of the fresh Chevrolet. This is delicious served on its own as a main course or with a green salad. As a side dish, it can really class up simple oven roasted chicken. It’s recipe I’ve been serving variations of four years. Once you have the technique for A great risotto you can really customize the flavours to highlight seasonal ingredients like these or local mushrooms in the fall. Don’t be afraid to experiment with this dish. - Angie."


  • 1/2 pound asparagus, ends trimmed
  • 3 cups chicken or vegetable stock*
  • 4 tablespoons unsalted butter
  • 1 tablespoon vegetable oil*
  • 1/2 cup finely chopped yellow onion
  • 1 1/2 cups Arborio rice*
  • One tub (6 oz) Milner Valley herb Chèvre*
  • 1/2 cup grated Parmesan*
  • 1/2 tablespoon chopped Italian parsley
  • Salt and pepper
    • *Available from Well Seasoned


  1. Prepare a bowl of ice water.
  2. In a sauté pan of salted boiling water, blanch the asparagus until the spears are fork-tender. With a set of tongs, transfer the spears to the ice water to stop the cooking immediately. Once the asparagus has cooled, cut the tips off and reserve for later. Chop the spears into 3/4 inch pieces and reserve.
  3. In a medium sauce pan, bring the stock to a simmer over medium heat.
  4. In a large heavy bottomed sauté pan, place 2 tablespoons of the butter, the vegetable oil, and the onions and cook over medium heat until translucent. Add the rice to the sauce pan. Stir to coat it well. Add a ladleful of warm stock and stir with a wooden spoon to keep the rice from sticking to the bottom of the pot. When the liquid is evaporated, add another ladleful of stock, repeating until the grains of rice lose their chalky centres and are firm yet tender, about 25 minutes.
  5. Stir in the chèvre and add the asparagus stocks. When the risotto is done (it should be soft yet still slightly al dente), about another 8 minutes, turn off the heat. Stir in the remaining 2 tablespoons butter, then the asparagus tips, Parmesan, and parsley. Season with salt and pepper to taste. Transfer the risotto to a serving platter and serve immediately.

Prep Time:

10 Minutes

Cook time:

45 Minutes

Yield: Serves 4

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