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
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
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