By allison anastasio

Spring Greens Risotto with Roasted Radishes & Lemon Chevre

Ingredients

6 servings

6 cupschicken broth

or veggie broth, either store bought or homemade

2 tablespoonsunsalted butter

divided, 1 tbsp at start and one to finish

4 tablespoonsolive oil

2 tablespoonsshallot

chopped finely

2 cupscarnaroli rice

or arborio

½ cupwhite wine

or dry vermouth

¾ cupParmigiano-Reggiano cheese

freshly grated

2 cupsmixed greens

baby spinach, baby aurgula, microgreens and/or herbs, reserving a few fresh ones to garnish

½ cupmascarpone

1 bunchradishes

any variety

8 ozchevre

soft

1lemon

zested and juiced

kosher salt

black pepper

cayenne pepper

Instructions