basil-asparagus-leek-and-goat-cheese-risotto
Spring is here, so I made a light and creamy risotto with a green broth full of basil, asparagus, leeks, and shallots. It’s fresh, rich, and finished with a bit of goat cheese on top for a savory kick.
Ingredients
For the green broth:
2 shallots, chopped
2 tbsp avocado oil
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