Asparagus risotto

1. Wash the lemon and grate the zest. Rinse, dry and chop the chives. Peel and cut the asparagus into sections and cook for 15 minutes in boiling salted water. Drain.

2. Heat the vegetable broth. Heat the oil in a pan, add rice and lemon zest. Cook for 5 minutes until the rice is translucent. Then pour the broth gradually, stirring until the rice has absorbed the liquid.

3. Add the asparagus and chives, continue cooking for 5 minutes, stirring gently. Add salt and pepper and serve immediately.

Our cooking tip: Before serving, sprinkle with grated parmesan cheese.

Photo credit: Sucré Salé