Brown rice lemon asparagus risotto
lemon cest, sliced onions, garlic
I love my brown rice risotto. I prepare the brown rice like usual. In other pan I fry the sliced onions and garlic, then add some sliced lemon cest (cut as small as possible).
In the meantime I biol the asparagus and cut in bigger pieces.
I add the cooked asparagus to the onions. Add the white wine. Then add the cooked brown rice. To make it a “risotto rice” I overcook it with some veggie broth, stop when you are happy with the consistency.
To give it the rich risotto touch, finish it with a big junk of butter and parmesan. Sprinkle fresh sage on top and decorate with more fresh graded parmesan.