
Asparagus and honey risotto
Ingredients for 2 people 150 g of carnaroli rice 1 shallot (20 g) 150 g of asparaguses 400 ml of broth or water extra virgin olive oil salt 2 spoonful chestnut honey 1 spoonful poppy seeds 1 lemon, grated peel Wash the asparaguses. Cut the shallot and fry it over low heat