Lemon and asparagus risottoΒΆ

Serves 4

Ingredients

  • 20 g butter,

  • 2 onions finely chopped,

  • 2 courgettes,

  • 1 bunch of fresh asparagus,

  • 250 g risotto rice,

  • 600 mL vegetable stock,

  • a bottle of white wine,

  • parmesan cheese to sprinkle,

  • salt & pepper.

Preparation

First slice the lemon and boil the slices in water for 5 minutes, so that the skin is no longer bitter. Strain and put aside. Chop the asparagus into small pieces and discard the stalk ends.

Melt the butter in a pan and fry the onions until transparent. Stir arborio rice briefly to coat with butter for 1-2 minutes, than add a cup of white wine followed by the stock. Stir constantly so that the rice does not get stuck at the bottom of the pan and burn. After 10 minutes of stirring, add the asparagus and continue stirring. When cooked, add the lemon slices and some parmesan. Served hot with rocket (arugula in the US) salad.