The flavours of spring in a delicious risotto using asparagus, oily fish and lemon.
Ingredients for 4 portions
- Carnaroli rice 320 g
- Vegetable broth 700 ml
- Glass of white wine One
- Fresh asparagus 400 g
- Grated Parmigiano Reggiano cheese 2 tbsp
- Anchovy in extra virgin olive oil 8 fillets
- Zest of one fresh lemon
- Shallot 1
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
Fry the chopped shallot in a tbsp of extra virgin olive oil in a non-stick casserole dish.
Add the rice and toast it for a few minutes.
Add the white wine, leave it to evaporate and cook for around 17 minutes, adding hot vegetable broth.
In the meantime prepare the asparagus by removing the hard bottoms of the stems, carefully washing and cutting them into discs, leaving a few whole tips to decorate the dish with.
Fry the asparagus discs in a pan with a tbsp of extra virgin olive oil on a medium-high heat for around 5 minutes, adding vegetable broth if necessary.
When the rice is about half cooked, add the asparagus and continue cooking until the rice is ready, seasoning to taste.
Remove from the heat and add Parmigiano Reggiano and the grated lemon zest.
Place the risotto on a plate and decorate with the anchovy fillets and fried asparagus tips. Serve hot.
0.382kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.