Lemon Risotto With Italian Aged
Ingredients:
250 gr risotto rice
150 ml white wine
150 gr Willicroft Italian Aged
600 ml water
1 veggie bouillon cube
1 lemon
150 gr peas
1 clove of garlic
1 shallot
1 tbsp olive oil
pepper to taste
Instructions:
Bring the water to a boil and add the veggie bouillon cube. Stir and lower the heat.
Chop the shallot. Heat the olive oil in a cooking pan. Add the shallot and cook for 3 minutes. Add the risotto rice and white wine and simmer for 3 minutes.
Add the bouillon, stir well, lower the heat and put the lid on. Let the rice cook for 15-20 minutes stirring occasionally.
When the risotto is done: add the pressed clove of garlic, the zest of the lemon, the juice of the lemon, the peas, a dash of pepper to taste and the Willicroft Italian Aged. Mix well.
Serve on a plate with a slice of lemon.
Enjoy!