Lemony Mascarpone Risotto🍋

Lemony Mascarpone Risotto🍋

Ingredients serve for 2 people:

•6 g sage(fresh or dried if you want a crunchy texture) •1/2 onion •1 clove of garlic •1 lemon •40 g mascarpone (2tbsp) •160 g Arborio rice •2 roasted peppers •olive oil •salt •pepper •1lt of vegetable broth

Steps:

1. Cut the bell peppers in two and clean the insides.
2. Cover all sides of the bell peppers with olive oil and season it with salt and pepper.
3. Put the bell peppers into the oven for 200C (~400F) and cook them until they are well roasted 😍 You can also skip this step and use store bought ones.
4. Peel and finely slice garlic and onion.
5. Heat vegetable broth and keep it warm.
6. Heat 2 tbsp oil in a pot and sauté the onion and garlic for about 3 mins.
7. Add arborio rice and fry for about 1 min stirring constantly until it’s glassy.
8. Add a little broth and stir until the broth is completely absorbed by the rice.
9. Gradually add more broth and cook for about 20 min until the risotto is creamy but the rice still has bite. You might not use all of the broth, taste the rice while cooking. Season with salt.
10. Use an medium organic washed lemon, zest and juice it.
11. Add mascarpone, lemon zest and juice to risotto. Season with salt and pepper.
12. Slice the roasted bell peppers.
13. Heat 3tbsp of olive oil in a pan and briefly cook the sage leaves and mix it with the roasted bell peppers.
14. Plate your risotto and garnish it with the roasted bell peppers with sage. Enjoy! 🕺🏻

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