Risotto “verde” with asparagus and spicy cheese

Risotto “verde” with asparagus and spicy cheese

Flammkuchen with jalapeño cheese, red onion and pancetta

Time to prepare:

45 minutes

Number of persons:


Lunch or dinner · No meat/no fish · Cooks in 45 minutes · Serves 4

  • 1250-1500 ml chicken stock
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 sticks of celery in small cubes
  • 300 g risotto
  • 200 ml dry white wine
  • 1 bunch of green asparagus, cut into 1 cm bits
  • 200 g defrosted peas
  • 200 g of Montana Intenso Cheese
  • 3 tablespoons butter
  • 1 bunch basil, leaves picked

Cheese: Montana Intenso

You will also need:
a box grater and a casserole pan

  1. Bring the stock to a boil. Heat the oil in a pan with a heavy base. Fry the onion and celery for 5 minutes without colouring them. Add the rice and fry for 2 minutes. Douse with the wine. When the wine has cooked into the rice, gently ladle in the boiling stock. Add a pinch of salt. Keep stirring the risotto with a wooden spoon while adding the stock – keep the rice simmering.
  2. Throw in the asparagus and peas after 10 minutes. After 20 minutes, check if the rice is cooked: take a grain between your thumb and index finger and press it until it’s flat. When you see three little dots of rice it’s almost done.
  3. Grate 5 tablespoons of Montana intenso Cheese, season the rice with salt and freshly ground pepper. Stir in the butter. Turn off the heat and leave the risotto to rest for 5 minutes.
  4. Serve the risotto in deep plates. Scatter with basil leaves. Put the cheese on the table and grate a little extra cheese on top.

Tastes just as great with grated Hommage Old Cheese.

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