Asparagus on Risotto with Džiugas, Lithuanian Award Winning Cheese

Džiugas cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a tangy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

Place your stock, or water plus stockpots (or stock cubes) on high heat. Once it’s boiling, lower the heat down and leave it to simmer.

Bring another medium-sized pot of water to boil for the asparagus, with the ½ tsp of sodium bicarbonate.

Chop the onion up finely.

Rinse the asparagus, then holding each stalk towards the thicker end, bend the asparagus until it breaks at the woody part.

Drop the asparagus into the boiling pot of water and cook for 2 minutes.

Drain, reserve the cooking water, and rinse in cold water or drop into a bowl of ice water.

Heat the butter and olive oil on low heat and sauté the onions for 3 minutes, stirring.

Add the rice and coat with the fat, stirring well. Toast the rice for 3 more minutes until the edges turn translucent.

Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little.

Add 1 cup of the simmering stock and stir gently. Continue adding stock as it evaporates for about 15 minutes.

Check the rice at the 15-minute mark. If it’s not done, add 1/4 cup stock and stir. Check again after it has absorbed.

Check the seasoning and add salt if needed, stirring it in.

Take off the heat and stir in the butter and grated Džiugas thoroughly for 30 seconds.

Dish up the risotto into serving plates.

Drain the asparagus from the ice water and dab dry. Divide the asparagus amongst the risotto plates, laying them on top.

Sprinkle the Džiugas generously over the asparagus and place under a hot grill until the cheese melts and browns slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens