Asparagus Risotto with Goat Cheese and Herbs - alive magazine

Name: Asparagus Risotto with Goat Cheese and Herbs - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 - 1 lb (450 g) bunches asparagus (white or green), tough ends removed, finely chopped into rice-sized pieces; 1 cup (250 mL) low-sodium vegetable stock; 1 cup (250 mL) mixed chopped fresh herbs such as parsley, dill, and basil; Zest of 1 lemon; 1/2 cup (125 mL) goat cheese, room temperature, crumbled; 1/4 tsp (1 mL) ground black pepper; Lemon wedges, for serving

www.alive.com

Asparagus is high in folate and prebiotics (food for probiotics), replacing grains in this verdant take on risotto.

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Microplane
Plate

Ingredients

2 Tbsp (30 mL) extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 - 1 lb (450 g) bunches asparagus (white or green), tough ends removed, finely chopped into rice-sized pieces
1 cup (250 mL) low-sodium vegetable stock
1 cup (250 mL) mixed chopped fresh herbs such as parsley, dill, and basil
Zest of 1 lemon
1/2 cup (125 mL) goat cheese, room temperature, crumbled
1/4 tsp (1 mL) ground black pepper
Lemon wedges, for serving