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Asparagus, Spinach and Lemon Risotto

www.annabel-langbein.com
  • 20 minutes
  • Serves 2

INGREDIENTS

2 tbsps

butter

1 medium

onion

2 cloves

garlic

1 cup

risotto rice

1/2 cup

white wine

4 cups

vegetable stock

1 tsp

salt

1 serving

ground pepper

1/2

lemon zest

1 tsp

thyme leaves

20

spears of asparagus

1 large bunch

spinach

1 cup

broad beans

80 gs

parmesan

1/2 cup

almonds

1 tsp

lemon juice