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Willicroft Lemon Risotto

30 minspreparation
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Ingredients

4 servings
250 g risotto rice 150 ml white wine 150 g Willicroft Italian Aged 600 ml water 1 cube veggie bouillon 1 lemon 150 g peas 1 clove garlic 1 shallot 1 tbsp olive oil to taste pepper

Let's get started

1

Bring the water to a boil and add the veggie bouillon cube. Stir and lower the heat.

2

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.

3

Add the bouillon, stir well, lower the heat and put the lid on. Let the rice cook for 15-20 minutes stirring occasionally.

4

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.

5

Serve on a plate with a slice of lemon.

Nutritional information

Calories 387 kcal
Carbohydrates 36 g
Sugar 8 g
Sodium 667 mg
Protein 11 g
Fat 20 g
※These are estimated values.