Spring risotto with green asparagus and Beemster Royaal Grand Cru

Main course. 4 persons. Preparation 30 minutes.

Ingredients

• 1 liter of vegetable broth
• 2 tbsp butter
• 1 tbsp oil
• 1 large shallot, chopped
• 2 cloves of garlic, finely chopped
• 300 gr risotto rice
• 50 ml dry white wine
• 200 gr green asparagus, in pieces
• 100 gr fresh celery peas (frozen)
• 50 grams Beemster Royaal Grand Cru, grated
• 1 tbsp. zest of an organic lemon
• 30 grams Beemster Royaal Grand Cru, in flakes

Prepare

1. Put the broth in a saucepan and heat until almost boiling.
2. Heat a tablespoon of oil and a knob of butter in a deep pan. Sauté the shallot and garlic until glazy. Add the rice to the pan and sauté for about 5 minutes.
3. Add the wine all at once. When it is absorbed by rice, add the broth ladle by ladle. Keep stirring the rice and wait to add until the broth is absorbed. Stir well and allow the rice to almost absorb the broth. The rice is done when it still has a little bit of bite.
4. In a separate pan cook the asparagus for about 8 minutes, add the celery peas the last minute.
5. Stir the grated Beemster Royaal Grand Cru and a knob of butter into the cooked rice. When the cheese and butter have melted, remove the risotto from the heat.
6. Spoon asparagus, celery peas and lemon zest into risotto, season with salt and pepper, sprinkle Grand Cru flakes over risotto.

Wondering what other delicious dishes you can make with our Beemster Royaal Grand Cru? Take a look at our recipe page.