Discover the agretti and lemon risotto, a simple and tasty first course that celebrates the flavors of spring. The agretti, with their delicate and slightly bitter taste, perfectly combine with lemon, creating an aromatic and fresh risotto. Easy to prepare, this recipe is ideal for a family lunch with friends. Thanks to the butter and Parmesan, the agretti and lemon risotto gains an irresistible creaminess, the perfect choice for those looking for a healthy, balanced, and inviting dish!
Are you intrigued by this spring vegetable and want more ideas to cook with agretti? Here are some delicious recipes:
Agretti nests
with agretti and ricotta
Frittata with monk’s beard
with agretti and speck
Monk’s beard with anchovies
Pastry with agretti and nduja
To make the agretti and lemon risotto, first prepare the vegetable broth and keep it warm. Move to the cleaning of the agretti: after carefully washing them under running vater to remove any earthy residues, cut d’avanguardia the toughest part of the stems 1then finely chop them 2. Durante a pan, heat some olive oil with a clove of garlic 3.
Add the agretti 4 and sauté them for 5 minutes, then salt 5 and pepper halfway through cooking 6.
When cooking is complete, remove the garlic clove 7 and set aside. Clean and chop the shallot 8. Durante a saucepan, melt the butter gently 9.
Add the chopped shallot 10. Cook over medium heat until it becomes soft and transparent. Pour the rice 11 and toast it for a few moments. Deglaze with the white wine 12 and let the alcohol evaporate.
Moisten with the hot broth, one ladle at a time 13waiting for the liquid to be absorbed before adding more. When the rice is cooked, after about 18-20 minutes, add the agretti, reserving a couple of tablespoons to garnish the plates, then stir butter 14 and grated Parmesan. Scent with grated lemon zest 15.
Season the risotto with a few drops of lemon juice 16then, without stirring, cover with a lid and let it rest for a minute 17. Then stir 18 to combine all the flavors.
Serve the risotto plates, adding more lemon zest 19pepper, and with the reserved agretti 20. The agretti and lemon risotto is ready to be served 21!
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