Method
Ingredients
- 200 g risotto rice
- 200 g green asparagus
- 1 Schalotte shallot
- 700 ml hot vegetable stock
- 1 EL olive oil
- 1 Zitrone lemon zest
Method
- Cut the asparagus into pieces and discard the woody ends.
- Toast the shallot and rice, then stir in the stock gradually.
- Fold in the asparagus for the last 5 minutes.
- Serve with lemon zest.
