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Creamy risotto verde with green asparagus, basil, and lemon, served with burrata and grated cheese on a light plate, with fresh asparagus and olive oil in the background
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Risotto verde with Henri Willig Asparagus Cheese

  • Main Courses
    Vegetarian Dishes
  • Young Cheese
  • 4 pers
  • 30 min
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A plate full of spring: this creamy risotto verde brings together the very best of the season. Green asparagus, fresh lemon and fragrant basil create a light and vibrant flavour, while the creaminess of the risotto is perfectly complemented by the smooth, rich taste of Henri Willig Cow’s Cheese with Asparagus. An elegant yet accessible dish, perfect for a relaxed dinner or a special moment at the table.

Ingredients

Preparation

  • 1

    Peel and finely chop the onion. Heat the olive oil in a large pan and gently sauté the onion until translucent. Meanwhile, trim the woody ends of the green asparagus and cut the rest into pieces of about 3 cm.

  • 2

    Prepare the vegetable stock according to the package instructions. Add the risotto rice to the pan with the onion and briefly toast the grains so they absorb the flavours היט היט. Pour in a generous splash of stock and stir gently.

  • 3

    Add the stock gradually, allowing it to be absorbed before adding more. Let the risotto cook gently for about 15 to 20 minutes until creamy and tender. After around 5 minutes, add the green asparagus so they cook through while keeping a slight bite.

  • 4

    Coarsely grate the courgette and zest the lemon. Finely chop the basil leaves. Stir the courgette, lemon zest, and basil into the risotto during the last 5 minutes of cooking. This gives the risotto verde its fresh, vibrant flavour and creamy texture.

  • 5

    Grate Henri Willig Cow’s Cheese with Asparagus over the risotto and season with salt and pepper. Serve the risotto on plates and place half a burrata on top. Finish with a little extra grated cheese for a rich, artisanal touch.

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What makes risotto verde with asparagus so special?

This risotto verde is all about freshness and balance. The combination of green asparagus, lemon, and basil creates a light, almost spring-like flavour, while the creamy texture of the risotto makes the dish rich and comforting. The addition of Henri Willig Cow’s Cheese with Asparagus adds a smooth and refined twist that perfectly matches the season.

Which cheese pairs best with risotto with green asparagus?

With a green risotto, it’s important that the cheese complements the fresh flavours. Henri Willig Cow’s Cheese with Asparagus is a perfect match, as its subtle asparagus notes blend beautifully with the rest of the dish. This keeps everything in balance and gives the risotto a unique, seasonal character.

Which wine pairs best with risotto verde with asparagus?

A fresh, dry white wine pairs perfectly with the light and green flavours of risotto verde. Think of a Pinot Grigio, Sauvignon Blanc, or Chardonnay. These wines enhance the fresh notes of lemon and asparagus without overpowering the creaminess of the risotto. Prefer not to drink alcohol? Chilled (sparkling) water with a slice of lemon is a refreshing and fitting alternative.

How did the recipe turn out?

Let us know what you think!

Order through our webshop:
Henri Willig Cow's Cheese with Asparagus 380 grams
€ 14,95
(Including tax)
+ −
Looking for more tasty cheese recipes?

Check out Henri Willig's delicious recipes below.

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