Parsley risotto

Ingredients for 2 servings:

• 100 g parsley
• ½ lemon(s), juice
• salt and pepper
• 6 tbsp olive oil
• 1 stalk(s) celery
• 60 g bacon cubes
• 170 g risotto rice
• 100 ml white wine
• 500 ml broth
• 30 g butter
• 50 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

Blend the parsley, lemon juice, salt, pepper, and olive oil until smooth. Thinly slice the celery and finely chop the onion. Brown the bacon cubes in a pan. If the bacon is too lean, simply add olive oil. Add the celery and chopped onion. Sauté everything for 5 minutes, stirring occasionally. Then add the risotto rice, sauté for 3 minutes, and deglaze with white wine. Pour in the stock, about 100 ml at a time, and reduce while stirring. Repeat this process until the rice is cooked. Finally, fold in the parsley purée, butter, and Parmesan cheese.