Name: Basil, Leek & Goat Cheese Risotto
Cook time: 3600 s
Total time: 3600 s
Yield: 2
Ingredients: For the Basil Leek Broth:; 2 shallots, chopped; 2 tbsp avocado oil; 8 asparagus spears, sliced; 2 leeks, sliced; 1 cup fresh basil; Kosher salt, to taste; 1 tsp ground black pepper; 2 cups vegetable broth; 1/2 cup water; 3/4 cup heavy cream; For the Risotto:; 1 cup Arborio rice; 1/4 cup white wine; 2 shallots, finely chopped; Approximately cups basil leek broth; 2 tbsp olive oil; 3 tbsp unsalted butter; 1/4 cup grated Parmesan cheese, plus extra for garnish; Fine sea salt, to taste; 1/4 cup fresh or frozen peas; 1 tsp ground black pepper (optional); 2 tbsp fresh dill, for garnish; 4 tbsp goat cheese, for serving (reduce if desired); 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, Leek & Goat Cheese Risotto

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