Asparagus & Chevre Risotto (from Eating Local – a food lover’s guide to the Fraser Valley)

May 13, 2018

Have you picked up your copy of Eating Local in the Fraser Valley?

Asparagus & Chevre Risotto
(from Eating Local – a food lover’s guide to the Fraser Valley)

Ingredients:

• ½ lb asparagus, washed, ends trimmed
• 3 cups chicken or vegetable stock*
• 4 Tbsp unsalted butter, divided
• 1 Tbsp vegetable oil
• ½ cup finely chopped yellow onion
• 1½ cups Arborio rice*
• 1 tub (6 oz) Milner Valley herb chèvre (or your favorite herb chèvre)*
• ½ cup freshly grated parmesan*
• 1 Tbsp chopped fresh Italian parsley
• Sea salt and cracked black pepper*

Instructions:

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 spears into ¼-inch pieces and reserve.
3. In a medium saucepan, bring the stock to a simmer over medium heat.
4. In a large heavy-bottomed sauté pan, place 2 Tbsp of the butter, the vegetable oil, and the onions and cook over medium heat until translucent. Add the rice to the saucepan. 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 ladle of stock, repeating until the grains of rice lose their chalky centers and are firm yet tender, about 25 minutes.
5. Stir in the chèvre and add the asparagus stalks. 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 Tbsp 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.

*All available at Well Seasoned! Come visit us in store!

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