Apple, ginger, and lemon risotto

Ingredients for 1 servings:

• 70 g risotto rice
• 200 ml vegetable stock
• 2 cm ginger
• ½ apples
• 1 flake of butter
• White wine, dry, to deglaze
• ½ lemon(s), zest and juice
• Hard cheese, Italian

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

simple and vegetarian

Rinse the lemon with hot water. Roughly chop the zest and set aside along with the lemon juice. Rinse the apple and cut it into large sticks or cubes. Toast the risotto rice in butter in a pan and deglaze with white wine and lemon juice. After deglaze, add the lemon zest. Let it simmer. Now add a little of the stock a little at a time and reduce, stirring constantly. When the rice is “lumpy,” turn off the heat and stir in some of the cheese. The risotto is ready to serve.