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Asparagus Risotto with Goat Cheese and Herbs

Serves 4.

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    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.

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    Tip: To make this a more substantial meal, serve over cooked grains such as quinoa or millet, or pair with a protein.

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    Asparagus Risotto with Goat Cheese and Herbs

    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:

    • calories233
    • protein12g
    • fat16g
      • saturated fat7g
      • trans fat0g
    • carbohydrates16g
      • sugars7g
      • fibre6g
    • sodium192mg

    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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