Chèvre Asparagus Risotto

I know, I probably sound like a broken record. Risotto, risotto, risotto. And chèvre. I know. I talk about it all the time. But well, risotto happens to be one of my favorite dishes, chévre one of my favorite ingredients. How could it go wrong? Add asparagus, and it's a sure winner. It also feels rather spring-like - and the snow here is almost completely melted, and the sun is shining. Lovely!

Chèvre Asparagus Risotto
Serves 2

200 ml (0,8 cups) risotto rice
1 yellow onion
1 tbsp olive oil
1 tbsp butter
6-700 ml vegetable stock, boiling
1-2 tsp runny honey
1/2 lemon, squeezed
250 g asparagus
100 g chèvre cheese

Dice the onion. Fry in the butter and olive oil in a large pan. Add the rice, and fry until it's lightly golden. At this point, you can add a glass of wine, some dry sherry or vermouth - but it's perfectly fine not to.

Start adding the stock, one ladle at a time. Stir well. Add more stock as soon as the risotto looks dry. Add the asparagus in pieces after 10 minutes, reserving the tips. Keep adding stock.

The risotto is done when the rice is soft but not mushy - keep tasting. You might need more stock (just use hot water) or not need all of it. It all depends.

Finish by squeezing in lemon juice, some honey and the chèvre cheese.

Recipe in Swedish:
Risotto med sparris och chèvre