5 cups low sodium chicken broth
2 tablespoons olive oil
1/2 large onion, diced
2 cloves of garlic, minced
1 package mushrooms (I used baby bellas), chopped
asparagus (as much as you want
1/2 teaspoon kosher salt
1 tablespoon olive oil (additional)
1 tablespoon butter
1 1/2 cup Arborio rice
1 cup dry white wine
1 teaspoon kosher salt (additional), more to taste
4 ounces, weight goat cheese
½ cups grated parmesan cheese
1 Granny Smith apple, sliced thinly
balsamic vinegar, to drizzle over finished dish
Pour chicken broth into a small saucepan. Heat to a simmer.
In a large Dutch oven, heat 2 tablespoons olive oil. Add diced onions and cook for a minute or two. Add garlic and mushrooms and cook for 5 minutes, or until mushrooms soften. Sprinkle in salt and stir. Add asparagus and cook for one minute. Remove everything from pan and put on a plate. Set aside.
Add 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in most of the goat cheese (save a little for the top), parmesan, and vegetables until all the cheese the melted.
Serve risotto in large bowl topped with sliced apples, goat cheese, and a drizzle of balsamic vinegar.
In a large Dutch oven, heat 2 tablespoons olive oil. Add diced onions and cook for a minute or two. Add garlic and mushrooms and cook for 5 minutes, or until mushrooms soften. Sprinkle in salt and stir. Add asparagus and cook for one minute. Remove everything from pan and put on a plate. Set aside.
Add 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in most of the goat cheese (save a little for the top), parmesan, and vegetables until all the cheese the melted.
Serve risotto in large bowl topped with sliced apples, goat cheese, and a drizzle of balsamic vinegar.