This lemon risotto with green asparagus and an egg is a wonderfully fresh vegetarian dish. Delicious to serve this creamy risotto in spring!
Lemon risotto with green asparagus and poached egg
By
Chef Willem van Foodies Magazine
This lemon risotto with green asparagus and an egg is a wonderfully fresh vegetarian dish. Delicious to serve this creamy risotto in spring!
Cook time: 40 minutes
Prep time: 0 minutes
Ingredients:
- 750 ml Vegetable stock
- 1 Lemon
- 100 g Butter
- 1 Onions
- 200 g Risotto rice
- 50 ml White wine
- Oil
- 250 g green asparagus
- 50 ml Vinegar
- 3 Eggs
- 50 g Feta
- Salt
- Pepper
- 2 tbs pumpkin seeds
Main dish
Italian
Comfort food,Risotto,Main dish