Risotto ‘verde’ with asparagus and spicy cheese

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

Cheese: Montana Intenso

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

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.

Variation: Tastes just as great with grated Hommage Old Cheese.