This risotto is easy to make and it serves two which is nice for a quick week night dinner. Since it is Spring, I thought asparagus would be a flavorful addition to the recipe. Also, I added a little sweetness with some Medjool dates and to finish, I stirred in a little Chavrie goat cheese that added a mild, tangy taste to the risotto.
3 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons minced shallot
3/4 cup Arborio rice
1/4 cup dry white wine
8 Medjool dates, sliced
1/2 cup asparagus, chopped
4 ounces Chavrie goat cheese
Salt and pepper to taste
Bring chicken stock to a boil in a small saucepan. Reduce heat to low and keep hot.
In a medium sauté pan, melt butter over medium heat then add onion and sauté until translucent, about 2 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Use a ladle to add 1/2 cup chicken stock to pan and stir continuously until stock is absorbed. Add sliced dates and continue adding stock, 1/2 cup at a time, stirring until nearly absorbed before adding more.
When there is about 3 additions of stock left, add asparagus and continue stirring until all stock is used.
To finish, stir in goat cheese and then add salt and pepper to taste. Enjoy!