Risotto is a great dish the Swiss noodle risotto, too, and it takes less time to prepare. The recipe from the Canton of Glarus is flavored with the regional cheese, Schabzinger. Blue fenugreek seasons this strong green grated cheese as well as South Tyrolean Schüttelbrot and many Indian curries. If you are unable to find Schabzinger cheese, simply use a little more Sbrinz or other Alpine cheese.
- Yield: 30 Servings
- 2 white onions, peeled and finely diced
- 14 oz (400 g) asparagus (or other firm vegetables such as carrots, kohlrabi, broccoli, or cauliflower), cut into 1¼–1½in (3–4 cm) pieces
- 2 tablespoons butter
- 14 oz (400 g) elbow macaroni (or other small hollow noodles)
- 5 cups hot vegetable broth
- 1¾oz (50 g) Schabzinger cheese
- 5½ oz (150 g) Sbrinz cheese
- 1 bunch chives
- 1 celery rib
- freshly ground salt and pepper
- Melt the butter in a pot and sweat the onions until lightly golden. Add the asparagus and macaroni and sauté for 1–2 minutes. Add half of the hot vegetable broth and boil until the noodles have absorbed all of the liquid. Add more broth bit by bit until the pasta is soft and almost all the liquid has been absorbed this will take 15–20 minutes.
- In the meantime, grate the two cheeses. Slice the chives into thin rings. Cut the celery in thirds lengthwise and then chop into small slices. Stir the cheeses, chives, and celery into the asparagus pasta mixture. Season the noodle risotto with salt and pepper then serve.