Spring risotto with hazelnuts

  • 30 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian

Ingredients for 4 servings

200 g spring onions (white and green parts)
2 tbsp olive oil
300 g risotto rice
1 dl cider or white wine
9 dl hot vegetable stock
350 g green asparagus
75 g hazelnuts
125 g Rahmtaler
2 tbsp sour cream
Salt, pepper
1 tsp pink pepper, coarsely ground
A few chervil leaves

Star of the dish
Emmentaler AOP specialities

Cut the spring onions into 5 mm wide rings. Put the green rings to one side. Sweat the remaining spring onions in warm oil. Add the rice, sweat briefly. Deglaze with cider. Add the stock in stages. Cook the rice, stirring from time to time, for about 20 minutes.

While the rice is cooking, prepare the asparagus and peel the bottom third of the stalk, then cut into bite-sized pieces. Either steam or simmer in salted water until they still have a ‘bite’.

Roughly chop the hazelnuts, toast gently in a pan. Finely grate the Rahmtaler.

Mix the asparagus, spring onions, sour cream and Rahmtaler into the risotto, season with salt and pepper. Sprinkle hazelnuts, pink pepper and chervil over the top.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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