spicy-tomato-risotto with a hazelnut goat cheeseball and spring asparagus and English peas

spicy-tomato-risotto with a hazelnut goat cheese ball and spring asparagus and English peas


  • 1 each fennel bulb

  • 2 each new golden beets
  • 1 tablespoon tarragon
  • 2 tablespoons braised mashed leeks
  • 2 tablespoons white balsamic vinegar
  • 2-4 tablespoons EVOO
  • 1 tablespoon parsley, chopped
  • As needed sea salt, coriander and pepper


Julienne fennel into large non reactive container; julienne raw golden beet and toss with fennel; add baby arugula and tarragon, parsley.

In separate container add braised leeks, cooled, vinegar, EVOO. Toss over vegetables. Adjust seasoning with salt, pepper, coriander, if needed. Serve immediately atop simple risotto with a mild goat cheese nut crusted cheese ball.

To clean and braise leeks: remove root end and green tops of 2 -3 young leeks; split in half lengthwise. Place into shallow oven pan or dish with a drizzle of evoo on the bottom; roll leeks around in dish to coat with evoo. Add 1/2 cup wine.  Cover with vented piece of parchment and bake in oven for 20 minutes or until the leeks are softly “melted” and tender. Remove from oven and cool completely. Mash with fork and add to the dressing as above.

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Recipe Yield: 4-6


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