Jo used to make this a lot and for some reason we hadn't had it in a few months... it is one of my favorite thing she makes. Usually we throw all sorts of vegetables in there... eggplant, squash, tomatoes, peppers, onions. Aunt Barbara gets credit for the original risotto which she made at family parties, it had shrimp in it with roasted garlic, tomatoes with balsamic and olive oil. This time we changed it up a little, going with what we had on hand - which was asparagus and lemon.
Lemon Risotto with Aspragus
- Roast vegetables (red onion, garlic, cherry tomatoes, asparagus) with olive oil on the top rack
- Cook risotto with chicken stock
- Mix in vegetables
- Add lemon juice, goat cheese, spinach, salt, pepper
- Serve
Really simple to make, the goat cheese really holds this dish together. The goat cheese and lemon go perfectly together. Soooo good and healthy with all of those vegetables in there.
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