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300 g of asparagus
600 ml of chicken broth
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
time 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.
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