Risotto with Beemster 30+ Old

Main course. 4 persons. Prepare 5 min. Prepare 40 min.


  • 1 small onion
  • 1 leek
  • 1 l chicken stock
  • 2 tbsp butter
  • 350 g risotto rice
  • 250 ml dry white wine
  • 350 g frozen peas, thawed
  • 2 tsp lemon juice
  • 125 g grated Beemster 30+ Old

Kitchen Stuff

  • Food processor or hand blender


  1. Cut the onion into small cubes. Halve the leeks lengthwise and rinse clean under running cold water. Cut the light green and white part of the leeks into rings. Bring the chicken stock to a boil in a small saucepan and remove from heat.
  2. Put the butter in a large thick-bottomed pan. Sauté the onion and leeks for 7-8 min, or until soft. While stirring, add the rice. Cook for another 1 min. Add the wine and cook until the liquid has evaporated.
  3. Add 250 ml chicken broth and stir until liquid has evaporated. Add broth each time, 125 ml at a time, until all the liquid has evaporated and the rice is cooked, about 7-30 min.
  4. In the meantime, puree 150 g of the peas with the lemon juice in a food processor until smooth.
  5. While stirring, add 100 g grated Beemster 30+ Oud to the risotto until melted. Spoon the pea puree along with the rest of the peas into the risotto and warm through well. Spoon into a bowl and sprinkle with the remaining Beemster cheese.

Wondering what other recipes we have with Beemster 30+ Old, click here more.