Lemon Risotto With Italian Aged

Ingredients: 

250 gr risotto rice 

150 ml white wine 

150 gr Willicroft Italian Aged 

600 ml water 

1 veggie bouillon cube 

1 lemon 

150 gr peas 

1 clove of garlic 

1 shallot 

1 tbsp olive oil 

pepper to taste

Instructions: 

Bring the water to a boil and add the veggie bouillon cube. Stir and lower the heat.

Chop the shallot. Heat the olive oil in a cooking pan. Add the shallot and cook for 3 minutes. Add the risotto rice and white wine and simmer for 3 minutes. 

Add the bouillon, stir well, lower the heat and put the lid on. Let the rice cook for 15-20 minutes stirring occasionally. 

When the risotto is done: add the pressed clove of garlic, the zest of the lemon, the juice of the lemon, the peas, a dash of pepper to taste and the Willicroft Italian Aged. Mix well. 

Serve on a plate with a slice of lemon.

Enjoy!