Recipe: Asparagus, Leek & Goats Cheese Risotto

I’m so excited that it is finally asparagus season again in Australia! I was very happy to find some in my latest veggie box delivery, and I’m hopeful that they keep showing up as they are such a delicious vegetable and so easy to cook. I’m sure my mum must find it funny that I’m now so enraptured by asparagus as I definitely wasn’t always – but I guess that’s all part of growing up!

I hadn’t cooked a risotto in a long time, but there is something about asparagus that seems perfectly matched with risotto, so I let it be the star of the dish with the leek and goats cheese there to help round out the flavour – delicious!

Ingredients List

  • 1 leek
  • 1 small onion
  • 2 cloves garlic
  • 1/2 cup white wine
  • 2 cups arborio rice
  • 4 cups vegetable stock
  • Bunch of asparagus
  • 150g goats cheese



  1. Finely dice the onion and leek, and mince the garlic
  2. In a small saucepan bring 4 cups of stock to the boil, then reduce to a simmer
  3. In a second saucepan heat some butter and then cook the onion, leek and garlic until softened and translucent
  4. Add the rice and stir to coat the rice
  5. Add the wine and stir until it is all absorbed
  6. Add a ladleful of stock, stirring occasionally to stop the rice from sticking. Once fully absorbed add another ladleful, and repeat until there is only a ladle or twos worth of stock left
  7. Chop the asparagus into pieces roughly 3cm in length and add to the risotto with the last few ladlefuls. Stir through.
  8. When almost ready to serve add half the goats cheese and stir through
  9. Place into serving bowls and crumble the remaining goats cheese on top
  10. Enjoy!


Are you a fan of asparagus? What’s your favourite way to eat it?

4 Comments on Recipe: Asparagus, Leek & Goats Cheese Risotto

  1. Lisa @ Greek Vegetarian
    October 14, 2013 at 5:27 pm (11 years ago)

    Oh it’s been a while since I’ve ordered a veggie box, and now that asparagus and so many other gorgeous spring vegetables are in season I really need to get back on the bandwagon. Thanks for inspiring me!

    • I Spy Plum Pie (admin)
      October 15, 2013 at 10:31 am (11 years ago)

      I may have done a little dance when I found asparagus in my veggie box for the first time! So good.

  2. Elizabeth
    October 14, 2013 at 9:26 pm (11 years ago)

    Nothing like asparagus season. My latest asparagus craze this season is to saute the tiny baby asparagus very simply in a bit of olive oil, verjuice, salt and pepper and it is delicious. There’s nothing like a nice spring vegetable risotto though.
    Elizabeth recently posted…Lentil, fennel and cress soup

    • I Spy Plum Pie (admin)
      October 15, 2013 at 10:32 am (11 years ago)

      Yum! I love asparagus nice and simply like that too – so fresh and delicious! I can see a lot of asparagus being consumed this Spring!


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