lemon, asparagus and parmesan risotto

Ingredients

  • 3 tablespoons olive oil
  • 1 onion
  • 1 teaspoon crushed garlic (1 clove)
  • 2 cups Alborio rice
  • 1 lemon
  • 5 cups chicken stock
  • 2 bunches asparagus
  • 1 zucchini
  • 2 teaspoons dried oregano
  • 1 cup grated pizza cheese (mixture of tasty, mozzarella and Parmesan)
  • 1/3 cup Parmesan cheese. Grated

 

Directions

  1. Dice onion, crush garlic and zest half the lemon
  2. Heat oil in the pan on medium/high for 2 minutes
  3. Add onion and garlic
  4. Cook for 5 minutes, stirring often
  5. Add rice and lemon zest and cook for 3 minutes, stirring often so rice doesn’t burn
  6. Add stock and cook for 10 minutes, stirring occasionally. You want rice mixture to be slowly simmering.
  7. In the meantime, slice zucchini into thin circles then cut each circle in half.
  8. Break asparagus ends with your hands (and discard). Cut asparagus into 2 cm pieces
  9. Add asparagus and zucchini to rice and mix. Squeeze the lemon into risotto.
  10. Add oregano
  11. Cook for about another 5-10 minutes until most of liquid is dissolved. Check to see if rice is soft. If rice is still hard-ish and no liquid, add one cup boiling water. Cook until rice soft.
  12. Take off heat and mix in cheese
  13. Enjoy

 

Notes

Try adding other seasonal veggies

Here are some ideas to add alongside this dish for dinner: Ribs, Sweet potato and Grilled Halloumi Salad and Zucchini chips.

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