Tilsiter cheese risotto with fruit and vegetables

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serves 4

  • baking paper for the baking tin
  • aluminium foil for covering over

fruit and vegetables:

  • 1-2 sliced red onions
  • 2-3 halved cloves of garlic
  • 1 celeriac, about 350 g, cleaned and cut into approx. 1.5 cm thick slices
  • 400 g of carrots, cleaned and cut lengthwise into approx. 1 cm thick slices
  • ½ a bunch of thyme
  • 2-3 tbs of liquid cooking butter or cooking cream
  • 2 apples and 2 pears, peeled, cored and sliced
  • 1 tbs of liquid cooking butter or cooking cream
  • 2 tsp of brown sugar
  • coarse salt


  • 1 chopped onion
  • 1 crushed clove of garlic
  • 2 tbs of butter
  • 350-400 g of risotto rice
  • 150 mL of non-alcoholic cider
  • 1 laurel leaf
  • 900 mL of hot vegetable stock
  • 3-4 tbs of single cream
  • 100 g of grated, spicy Tilsiter
  • salt, pepper, nutmeg
  • grated, spicy Tilsiter for sprinkling on

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fruit and vegetables:

  1. 1 For the fruit and vegetables: mix the vegetables and the thyme in the butter and spread in the baking tin. Cover with aluminium foil.
  2. 2 Cook for 15 mins. in the lower half of the oven, preheated to 200°C. Remove the foil. Mix together the pears, apples, sugar and cooking butter and spread among the vegetables. Leave uncovered and roast for a further 15-18 mins. Season with salt.
  3. 3 Risotto: sauté the onions and garlic in butter. Add the rice and sauté as well until it becomes glazed. Deglaze with cider and reduce completely. Add the laurel and then, gradually, the stock, so that the rice is just about covered with liquid at all times. Allow to simmer for 18-20 mins., stirring frequently. Mix in the cream and Tilsiter and season.
  4. 4 Serve the fruit and vegetable risotto with Tilsiter.

Cheese in this recipe