Name: Basil, Asparagus, Leek & Goat Cheese Risotto
Cook time: 4200 s
Total time: 4200 s
Yield: 3
Ingredients: For the green broth:; shallots, chopped; avocado oil; asparagus spears, sliced (tips reserved for another use, optional); leeks, white and light green parts only, sliced; fresh basil leaves; vegetable broth; water; heavy cream; Kosher salt, to taste; ground black pepper; For the Risotto:; olive oil; shallot, finely chopped; Arborio rice; dry white wine; Approximately cups basil leek broth (you may not use it all); grated Parmesan cheese, plus extra for serving; unsalted butter; fresh or frozen peas (peeled); Fine sea salt, to taste; ground black pepper (optional); goat cheese, for serving (adjust to taste); fresh dill, chopped, for garnish; Microgreens, for garnish (optional)

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Yarin Shachagi

Basil, Asparagus, Leek & Goat Cheese Risotto

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