Mushroom Risotto with Asparagus and Goats' Cheese
( SERVES 2 )
The crumbled goats' cheese melts into the hot rice and delivers a creamy, salty tang, but Camembert works just as well.
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|6||Asparagus spears, thick|
|3 tbsp||Unsalted butter|
|300 g||Button mushrooms, wiped|
|2 tbsp||Tarragon, chopped|
|275 g||Arborio rice|
|1 Ltr||Chicken stock|
|2 tbsp||Goat feta|
|2 tbsp||Olive oil|
- Wash the asparagus under cold running water and set aside. Melt 2 tbsp of the butter in a heavy-based pot. Peel and finely chop the onion and cook in the butter until it softens and becomes translucent.
- Cut the mushrooms into quarters, add to the onions and cook for 2 minutes, stirring to coat them in the butter. Add the tarragon and rice and stir for 2 minutes to coat the rice in the butter. Pour on a ladle of hot stock and cook until it has been absorbed by the rice.
- Pour on all the remaining stock, cover the pot with a lid and simmer for 13 minutes. While the rice cooks, thinly slice the asparagus stems on the diagonal, up to 1cm below the tips. Remove the lid from the pot and stir the rice until it becomes creamy.
- Add the sliced asparagus stems and tips and cook until tender, about 3 minutes. Stir in the remaining 1 tbsp of butter and season with salt. Pour the rice into serving bowls, crumble the goats' cheese over the top and splash with a little olive oil.