Cake, Batter, and Bowl

Spring Goat Cheese Risotto

Main Dishes

Spring Goat Cheese Risotto

What’s one to do with leftover goat cheese and asparagus? Why make a goat cheese risotto with spring veggies, of course!

Risotto has been a little controversial on Top Chef lately. Apparently, it’s supposed to spread on the plate and be a certain consistency to be considered a proper risotto. I don’t think the judges would like my version because it’s completely packed with goodies like chicken, asparagus, artichoke hearts, and peas – the rice just barely holds everything all together! I love that it’s a one pot meal though and the goat cheese just makes me smile.

Spring Goat Cheese Risotto
Printable Recipe

Ingredients:
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bit sized pieces
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 15-ounce can artichoke hearts, drained and chopped
1 cup frozen peas, thawed
1 tablespoon butter
1 cup chopped shallots (2 large)
2 cloves garlic, minced
1 cup Arborio rice
4 cups chicken stock
4 ounces goat cheese
1 teaspoon salt

Directions:
Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet and sauté chicken for 5 to 7 minutes or until cooked through and no longer pink in the center. Place cooked chicken in a large bowl and add asparagus to pan. Cook asparagus until tender, about 8 to 10 minutes, then place in the bowl with the cooked chicken, artichoke hearts, and peas.

Meanwhile, heat 1 remaining tablespoon olive oil and butter over medium-high heat in a large stockpot. Sauté the shallots for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent, about 2 to 3 minutes. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in the goat cheese and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in chicken and veggies. Makes 4 servings.

Nutrition: 652 calories, 20.2g fat, 9.3g fiber, 46.3g protein per serving
Cost: $3.08 per serving

Gruyere Risotto with Asparagus and Mushrooms

I apologize if you had trouble with my blog earlier this week. I tried to upgrade my WordPress account and the theme completely crashed – ugh. Luckily, my better half is a computer whiz and very supportive of my blogging. He stayed up until 5am – yes, 5am – to fix it...

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves...

Walnut Chicken Strips with Rosemary Cider Sauce

I was a really picky eater growing up, like sort of embarrassingly picky looking back...but I was always up for chicken strips or nuggets. In fact, even if they weren’t on the menu, I’d do my best to find a way to order them. At Chinese restaurants, for example, I...

Avocado Crab Cakes with Crushed Plantain Chips

Dear disappointing Boston restaurant, My hubby and I can rarely resist ordering crab cakes when we eat out, and I was really looking forward to trying your twist on our favorite appetizer during our recent visit to your restaurant. So, you can imagine our...

Pumpkin Pasta Bake

So, it’s time to spill the beans on a little secret – I’ve been training for a half marathon! I’ve resisted saying anything about it on my blog until now because I didn’t want to put any pressure on myself, but now that the race is over, I’m ready to share my...

Roasted Rack of Lamb with a Fennel, Artichoke, and Chickpea Mash

Get this, my mom told me today that the reason I didn’t remember having mac & cheese growing up is because I didn’t like it! Apparently I always refused to eat it and would push it away and eat cereal for dinner instead! I mean I know I was an extremely picky...

Mediterranean Lamb with Gnocchi

Kia ora! I’m finally gone through all our New Zealand pictures, so my next several posts will be recaps from our trip! New Zealand is just a breathtaking country and has something for everyone – mountains, beaches, wine country, even glaciers, volcanoes, and...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...