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Thyme and lemon risotto

ingredients

servings

4

Rice

4 handfuls

Vegetable broth

1/2 fl oz

Shallots

1 unit

Fresh thyme

4 sprigs

Lemon juice

1 coffee cup

Extra virgin olive oil

3 spoons

Salt

1 pinch

White wine

1 glass

first courses from Italy - Lazio

Thyme and lemon risotto

Thyme and lemon risotto

vegan

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Thyme and lemon risotto

Fresh, fast and good

Thyme and lemon risotto step 1

step 1

Prepare a little water in a separate saucepan with vegetable broth and allow to heat well

Thyme and lemon risotto step 2

step 2

In a saucepan, put the finely chopped shallot and the oil by browning with a drop of vegetable broth, so as not to fry.

Thyme and lemon risotto step 3

step 3

At this point add the rice and toast it. Then, hand in hand, add some broth to cook it.

Thyme and lemon risotto step 4

step 4

Halfway through cooking, add the glass of white wine, and the lemon juice and allow to evaporate and then add the thyme leaves. Season with continuing cooking.

Thyme and lemon risotto step 5

step 5

Once you have reached the right cooking for your palate, turn off the heat and serve on a plate with oil or balsamic vinegar.

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