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Food

Asparagus Risotto with Goat Cheese and Herbs

Serves 4.

Written by
Asparagus Risotto with Goat Cheese and Herbs
Asparagus is high in folate and prebiotics (food for probiotics), replacing grains in this verdant take on risotto. [callout] Tip: To make this a more substantial meal, serve over cooked grains such as quinoa or millet, or pair with a protein. [/callout]

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

Nutrition

Per serving:

  • calories 233
  • protein 12g
  • fat 16g
    • saturated fat 7g
    • trans fat 0g
  • carbohydrates 16g
    • sugars 7g
    • fibre 6g
  • sodium 192mg

Directions

01
In high-sided skillet, heat oil over medium. Sauteu0301 onion and garlic for 8 minutes, until softened. Increase heat to medium-high and stir in asparagus and stock. Cook, stirring often, for 5 to 8 minutes, until asparagus is tender.
02
Remove from heat and stir in herbs, lemon zest, goat cheese, and pepper. Serve immediately with lemon wedges.

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