Ingredients
Directions
- 1
Cook the asparagus in boiling water for 2-3 minutes until just tender. Drain and set aside.
- 2
Melt the butter in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- 3
Add the risotto rice and cook for 1-2 minutes, making sure that the rice is well coated with butter and onion.
- 4
Add 500ml vegetable stock at first and mix. When the rice starts to thicken, add more vegetable stock and water as needed, stirring continuously.
- 5
When the rice is almost cooked, mix in the Italian herb mixture, lemon zest, lemon juice, salt and pepper.
- 6
Add the goat cheese. Stir until the cheese is melted and well combined with the risotto.
- 7
Mix in the asparagus and sage leaves. Adjust seasoning if necessary.
