Anster risotto – cheese-maker Jane Stewart’s recipe

anster-cheese-recipeCheese-maker Jane Stewart of St Andrews Farmhouse Cheese has a favourite way to cook Anster cheese: “Personally, I like to use Anster in a risotto.  At this time of year, asparagus risotto with Anster stirred in at the end instead of Parmesan is just brilliant (I think so anyway!)”

This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!


Ingredients (for two people)
200g risotto rice
75ml white wine
2 small onion
Bunch of asparagus (8-12 stems)
1.2 litres vegetable or chicken stock (you can make with stock cubes if necessary)
Knob butter (25g)
30ml rapeseed oil
Cut the onions finely and chop up the asparagus stalks, reserving the heads.
Lightly cook 2 small onion and chopped asparagus stalks in a little butter and rapeseed oil in a large pan.
Stir in 200g risotto rice, and coat the grains thoroughly in the butter / oil mixture.
Add 75ml white wine, and bubble to evaporate.
Drink another glass of wine as you cook the dish (!)
Bring a pot of stock (1.2 litres) to the boil, and add a ladleful to the rice mixture in the pan.
Stir continually, and when the stock has been absorbed, add another ladleful – and so on, until the rice is almost cooked.
Throw in the heads of asparagus for the last 3 – 4 minutes of cooking.
When the rice is cooked, but still has a slight ‘bite’ to it, it is ready.
Add a knob of butter and a generous handful of grated Anster cheese, and give the whole thing a quick stir.
Serve immediately.
Andy and Kathy’s comment
Really tasty.
To prevent the asparagus tips being a different colour to the stalks you could cook all the asparagus in the stock to get the flavour, remove then stir them in at the end.

View more cheese-maker’s recipes here.

Click here to buy Anster cheese online via mail order from The Courtyard Dairy

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