Risotto with Asparagus, Mint, and Goat Cheese

  • 15 minutes15 minutes
  • 45 minutes45 minutes
  • 6 people6 people

A simple risotto is great to have on hand for entertaining guests—and this one is a crowd pleaser! Made with a trio of unique ingredients and Lactantia® Lactose Free Cream, it’s easy on the stomach and easy to love.

Can be made with Lactantia® 10% Half and Half cream.

Ingredients

  • 2 cups arborio rice
  • 900mL chicken stock
  • 2 garlic cloves, chopped
  • 1 small onion, chopped
  • 2 cups white wine
  • 2 cups asparagus, 1″ pieces
  • ¼ cup goat cheese
  • ½ cup Lactantia® 10% Half and Half Lactose Free Cream
  • 3 tbsp fresh mint, chopped
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Heat the chicken stock in a small pot and keep on the stove on a low simmer.
  2. Cook the asparagus in the chicken stock for two minutes, remove and set aside.
  3. In a large saucepan, heat the extra virgin olive oil on medium heat.
  4. Sautée the garlic and small onion for a couple of minutes to soften and bring out the flavours.
  5. Add in the rice and stir constantly with a wooden spoon.
  6. Once the rice has been coated in the oil, add in the white wine, sitting constantly. Keep stirring until the wine has reduced by 3/4.
  7. Begin adding the chicken stock, 1 ladle at a time, stirring the rice constantly to bring out the creaminess.
  8. Once most the liquid is gone, add in the next ladle and continue this process until the rice is cooked but still has a slight bite.
  9. At this point, add in the asparagus, goat cheese, and the mint.
  10. Add in the cream, stir the pot, turn off the heat, and cover for 3 minutes.
  11. Serve and enjoy.