for 2 person

Risotto

1 tbsp	olive oil
1	onion, finely chopped
200 g	risotto rice
1	organic lemon, grated zest and the juice
8 dl	vegetable bouillon, strained
1 tbsp	butter
40 g	grated Sbrinz
	salt and pepper to taste

To bake

40 g	grated Sbrinz

To serve

½ tbsp	lemon juice
½ tbsp	olive oil
1 pinch	salt
1 bunch	flat-leaf parsley, leaves torn off

How it's done

Risotto

Heat the oil in a pan. Sauté the onion. Add the rice and lemon zest, sauté while stirring until the rice is translucent. Pour in the lemon juice and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.

To bake

Arrange the cheese on a baking tray lined with baking paper. Bake for approx. 5 mins. in the centre of an oven preheated to 200°C until golden brown. Remove, leave to cool on a rack. Break into large pieces.

To serve

Combine the lemon juice and oil, season with salt. Add the parsley, mix. Plate up the risotto, spread lemon oil and pieces of Sbrinz.

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