Lemon risotto

Ingredients for 4 servings:

• 1 lemon(s) (with peel, suitable for consumption)
• 60 g shallot(s)
• 1.2 liters vegetable broth (hot)
• 1 tbsp olive oil
• 370 g risotto (or short grain rice)
• 60 g goat’s cheese
• 40 g Parmesan
• 50 g pine nuts
• 10 g parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Recipe for the Cooking Chef (can of course also be prepared without CC)

Wash the lemon in hot water and then finely grate the zest. Halve the lemon and then squeeze out the juice. Dice the shallots and roast them in the Cooking Chef in olive oil (140°C, flexi stirrer, interval setting 3). Then add the rice and roast for a few minutes. Reduce the interval setting to 2 and the temperature to 100°C. Deglaze with the lemon juice and add the vegetable stock. Cook for approx. 20-25 minutes (put on the splash guard and open the lid). Meanwhile, roast the pine nuts without fat, grate the Parmesan cheese, and finely chop the parsley leaves. Mix the goat’s cheese with the grated lemon zest and Parmesan cheese and stir into the risotto a few minutes before the end of cooking! Arrange the risotto on plates, sprinkle with the parsley and pine nuts, and serve.