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My Asparagus and Leek Risotto is the perfect side dish to any meal…and it can easily be the star of the show with a simple green salad on the side. This risotto tastes like Spring, and is the perfect addition to your Easter menu.
This is one of those dishes that feels a little special, but is surprisingly simple to pull together. It’s fresh, bright, and exactly the kind of thing I crave this time of year.
I always try to use my own homemade stock, and if I do, I season a bit more generously with salt than I would if I were using something like Better Than Bouillon, which is already salted. This is an important step to pay attention to, because the last thing you want is an oversalted risotto…especially when you’re finishing it with a salty cheese.
Speaking of cheese, my go-to aged goat cheeses are Midnight Moon and Gran Capra. They add a nutty, slightly sweet richness that melts beautifully into the risotto, giving it that creamy, luxurious finish without feeling too heavy.
Ingredients:
Chicken or Vegetable Stock – The backbone of the risotto. Use an unsalted stock to allow for adjusting salt.
Extra-Virgin Olive Oil – Adds richness and helps gently soften the leeks while layering in flavor.
Leeks (White and Light Green Parts) – Mild, slightly sweet, and delicate, leeks melt into the risotto and create a soft, aromatic base.
Kosher Salt – Enhances and balances all the flavors as the risotto cooks.
Garlic – Adds a subtle savory depth that complements the sweetness of the leeks.
Arborio Rice – The key to a creamy risotto. This short-grain rice releases starch as it cooks, creating that signature silky texture.
Dry White Wine – Adds brightness and acidity, balancing the richness of the dish and enhancing overall flavor.
Asparagus – Fresh, tender, and slightly crisp, it brings a pop of green color and a light, spring-forward flavor.
Aged Goat Cheese – Nutty, slightly sweet, and complex, it melts beautifully into the risotto for a creamy, luxurious finish.
Parmesan Cheese – Salty and savory, it deepens the flavor and adds that classic risotto richness.
Commonly Asked Questions
Not constantly, but frequent stirring is key. Stirring helps release the starch from the rice, which creates that creamy texture risotto is known for.
The rice should be tender with a slight bite (al dente) and the texture should be creamy and a little loose—not thick or stiff. It should gently spread on the plate.
Yes. You can substitute with a splash of extra stock and a squeeze of lemon at the end to add brightness.
Aged goat cheese (like Midnight Moon or Gran Capra) is firmer, nuttier, and less tangy than fresh goat cheese. It melts beautifully into the risotto and adds a deeper, more complex flavor.
Risotto thickens as it sits. If it feels too thick, simply stir in a splash of warm stock or water to loosen it back up before serving.
Asparagus & Leek Risotto with Aged Goat Cheese
Ingredients
- 7 Cups Chicken or Vegetable Stock, Unsalted preferrably
- 2 tbsp Extra-Virgin Olive Oil
- 2 Leeks, only the white and light green parts halved and sliced into thin half moons
- Kosher Salt
- 2 Garlic Cloves, Minced
- 1 1/2 Cups Arborio Rice
- 1/3 Cup Dry White Wine
- 1 lb Asparagus, Tough ends cut off and cut in 1-inch pieces
- 1/3 Cup Aged Goat Cheese, finely grated
- 1 Cup Parmesan Cheese, finely grated
Instructions
- In a medium pot, bring the stock up to a simmer over low heat. Keep it simmering while you make the risotto, and ensure you have a ladle close by.
- In a large, deep sided saute pan, warm the olive oil over medium heat. If you only have a shallow large pan, that’s okay, just keep an eye on the vegetables making sure they don’t get too brown and the rice doesn’t dry up as it cooks.
- Add the leeks and ¼ teaspoon of salt and cook, stirring, until just softened but now browned. This should only take about 3-4 minutes.
- Add the garlic and stir for another minute. Stir in the rice until the grains look shiny and have separated, about 2 minutes.
- Add your wine and cook, stirring, until the wine is absorbed.
- Begin adding the hot stock, a big ladle full at a time. Cook, stirring every minute or so, until it is just absorbed. Add another ladleful of stock and continue the process by adding more stock when the pan looks dry and stir it in.
- Once you’re down to about ¼ of the stock in the pot, add the asparagus and continue to ladle in the stock, stir, and ladle until the stock is used up and the rice is very creamy and cooked with a slight bite. You do not want risotto that is too thick, it should be a bit “soupy” and move around on the plate when tilted.
- Turn off the heat, add both cheeses, and stir to melt them into the risotto. Taste and add more salt if needed.
- Serve immediately in shallow bowls or on plates and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
