1
1 tbsp butter
2 garlic cloves, minced
1 cup short-grain rice, preferably arborio
1 cup dry white wine
1/4 to 1/2 tsp hot-red-chili-flakes
284-mL can chicken broth, undiluted
1 1/2 cups water
284-g pkg or 2 bunches spinach, or 1 to 2 bunches asparagus
140-g pkg creamy goat cheese, about a generous 1/2 cup
3 green onions, thinly sliced
Melt butter in a large wide saucepan set over medium heat. When bubbly, add garlic and stir often until fragrant, about 1 minute. Then add rice, stirring until translucent and coated with butter, about 1 more minute. Add wine and chili flakes while constantly stirring rice mixture. Stir gently until rice absorbs all of wine.
Then add undiluted chicken broth and water, about 1/4 cup (50 mL) at a time. Stir frequently after each addition of liquid and wait until almost all liquid is absorbed before adding next amount. This process is necessary to achieve creaminess. Continue additions until all liquid has been added. The cooking-and-stirring process takes from 25 to 30 minutes.
Meanwhile, wash spinach and set aside. Wash asparagus. Diagonally slice asparagus into 1/2-inch (1-cm) pieces. With last addition of liquid, add asparagus, if using. Continue stirring often, until rice is tender and asparagus is cooked. Mixture should be soupy.
Then stir in cheese and green onions until blended. If adding spinach, stir in now, just until wilted. Serve in wide heated soup bowls with glass of chilled chardonnay.
Calories 237, Protein 9.3g, Carbohydrates 29.7g, Fat 7.9g, Fibre 1.8g, Sodium 471mg.
Distinctive chèvre gives richness and zing to this creamy risotto. It makes a delightful, light spring entrée or accompaniment to grilled salmon, lamb or baked ham.