John Myers
Ingredients for 4 servings:
- 1 fennel
- 200 g sugar snap peas
- 1 onion(s)
- oil
- 20 g butter
- 300g risotto
- 900 ml vegetable stock
- 1 bunch of parsley
- 1 lemon(s)
- 2 tbsp mascarpone
- 50 g Parmesan
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with sugar snap peas
Trim the fennel and slice into strips. Trim and halve the mangetout, and finely dice the onion. Heat a little oil with the butter and sauté the diced onion. Add the rice and fry until translucent. Pour in the stock and reduce. Add the vegetables. Gradually add the remaining stock and continue to simmer while stirring. The rice should be soft when cooked, but still have a bite in the middle. Finely chop the parsley. Grate the lemon zest and juice the fruit. Mix the parsley, 3 tablespoons of lemon juice, the lemon zest, mascarpone, and Parmesan into the risotto and season with salt and pepper.
Facebook Comments