Lemon risotto, with a touch of Italy

Ingredients for 4 servings:

• 300 g rice, risotto
• 800 g freshly cooked vegetable broth (or water with powder)
• 100 g onion(s), very finely chopped
• 150 g leek, trimmed, sliced
• 100 g lemon juice and some grated zest
• 100 g butter
• 100 g cheese, grated (Gruyère or Parmesan)
• 100 g Prosecco or dry white wine
• 4 g lemongrass, dried (preferably fresh)
• Lemon pepper
• possibly salt
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

especially for rice lovers

Sauté the onions with a little olive oil until translucent. Add the risotto rice, stir, and deglaze with the vegetable stock, then top up. Add the chopped leek, the lemon juice with the grated zest, and the lemongrass. Simmer over low heat for about 18 minutes, stirring occasionally. Just before the end, add the butter (not a typo, it should be that much) and the grated cheese. Finally, add the Prosecco and season to taste, if necessary. Important: Only add the Prosecco at the end for flavor. Caution: This recipe is very lemony. If you don’t like it that much, use a little less. Side dishes: Goes well with chicken breast, pork fillet, or schnitzel (just fried, without sauce), but also with veal escalopes and broccoli.