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Lemon Risotto with Asparagus

Lemon Risotto with Asparagus
4 servings

300 g of asparagus

600 ml of chicken broth

1 onion

3 tbsp of butter

500 g of packaged Makfa white round rice

4 tbsp of lemon juice

1 tbsp of dry white table wine

zest of 1 lemon

1/2 glass of ground cheese


freshly ground black pepper

40 minutes



1. Blanch the asparagus in boiling water for 5 to 8 minutes. Bring the broth to a boil.

2. Peel and finely chop the onions. Heat 2 tbsp of butter in a pan and fry the onion for 3-4 minutes until transparent.

3. Add rice, 2 tbsp of lemon juice, wine, and cook for 3-4 minutes until the water is absorbed by the rice. Add a ladle of hot broth, and let it get fully absorbed, stirring constantly. Add the broth slowly, allowing it to get absorbed. This will take about 15-20 minutes. Do not forget to stir the mixture.

4. Remove from heat, add the remaining butter, lemon juice, zest, asparagus and cheese. Add salt and pepper. Serve the risotto hot.

Cuisine European cuisine
Dish type Entrees