Until just recently, I have never attempted to make a real risotto recipe (I only made a simpler, crockpot version a couple of times). I’ve always heard that the preparation is tedious and laborious, and that it’s next to impossible to get the texture right.
Based on that info, I was terrified of risotto.
Then one day on Etsy, I came across this most delicious looking Asparagus Goat Cheese Risotto, and finally decided that cooking risotto was a challenge that I needed to face. Plus, I adore foods with goat cheese so much, that I’m willing to attempt just about any recipe that uses it. And I figured, if I totally blew this dish, no one would ever have to know.
So I grabbed my ingredients and got to work. To my utter amazement, my Asparagus Goat Cheese Risotto turned out to be total perfection! And, it really wasn’t as difficult to make as I thought. It also came out to less Weight Watchers Points than I anticipated.
The cool thing about Arborio rice, is that you use less than regular rice, but it absorbs so much liquid that it swells, thus dramatically increasing in volume. Each heaping 1 cup serving was only 6 Points…not bad for a rice and cheese dish!
I am THRILLED that I have conquered my fear of risotto, and now I can get to work creating many fabulous Weight Watchers Risotto Recipes for us to all indulge in!
Asparagus Goat Cheese Risotto
Creamy, rich, decadent and divinely satisfying, this is one low calorie risotto recipe that will be certain to impress. A hint of tangy goat cheese and asparagus puree combines to create a heavenly risotto that is surprisingly low in Points.
- 1 lb asparagus spears, ends trimmed
- 1/2 small onion
- 3/4 cup Arborio rice
- 2 tbsp light butter
- 2 garlic cloves, minced
- 2 cups fat free chicken broth (or vegetable broth if you want to keep it vegetarian)
- 1/4 cup white wine
- 2 oz goat cheese
- Salt and pepper to taste
- Place rice in a medium sized bowl and add just enough water to cover it. Let sit for at least 5 minutes. Drain, reserving the water it soaked in, and set both aside.
- Cut the tips off of the asparagus, and place both the tips and remaining spears into a pot of simmering water. Let cook for 5 minutes, then drain and place the tips in a separate bowl, and set aside. Place the spears into a food processor. Process the spears until smooth.
- Set a large, nonstick skillet over medium high heat. Melt butter, then add in onions and garlic. Sauté for just 1-2 minutes, then add in the rice and toast it a bit, stirring frequently, for about 3 minutes.
- Stir in the reserved rice water and the wine, and cook until the liquid is absorbed, about 3-4 minutes.
- Turn heat to a medium simmer and add in broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed, about 3-4 minutes. Continue this step until all broth is used and rice is tender and of a creamy consistency.
- Stir in the asparagus puree and the goat cheese until well combined. Season as desired with salt and pepper.
- Mix in the asparagus tips, and cook for just another minute until the asparagus tips are heated through.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 4
Culinary tradition: Italian
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 6 Points
PER SERVING: 242 calories; 7.5g fat; 35.5g carbohydrates; 8g protein; 3g fiber