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Lanark Blue & Asparagus Rissoto

21 June 2014

Good Recipe for the spring when asparagus is cheap and Lanark Blue sweet and creamy. I am afraid I am too lazy to stand stirring for half an hour so I do it in the oven

25g butter

200g risotto rice

50g Lanark Blue

Small onion

A clove of garlic

A glass of white wine

500mls of water or light stock like bullion

A bunch of Asparagus

Melt the butter in a ovenproof saucepan, and gently cook the chopped onion and garlic until transparent. 

Add the rice and gently cook for a couple of minutes, turn up the heat and add the wine once its evaporated add the water or stock and bring to the boil then put in the oven for about 20 mins. Stir and add the asparagus on top rather than stirred in so it steams gently. After 5-10mins add the Lamar Blue and a nob of butter stir and leave to sit for a couple of minutes