Agretti and lemon risotto: let’s prepare this gluten-free recipe together

Have you ever tried risotto with agretti and lemon? Here is the step-by-step preparation, the ingredients and the recipe for a seasonal first course full of flavour!

A delicious first course, rich in ingredients and perfect to serve for a family lunch or dinner: it is the risotto with agretti and lemon flavored with saffron. Agretti are a typical vegetable of this season and which you can use not only in the preparation of tasty first courses, as in this case, but they lend themselves to many other recipes.

Preparation of agretti risotto with saffron and lemon

1. First clean the agretti by removing the roots and any damaged stems, then rinse them under cold water and boil them in a pan of lightly salted water. Once cooked, drain the agretti without throwing away their cooking water and adding stock cubes or herbs for the broth.
2. Continue by peeling the shallot , chop it finely and brown it in a saucepan with a drizzle of olive oil.
3. Add the rice and let it shear for a minute, then gradually add the boiling broth, stirring constantly. Continue cooking as for a classic risotto, adding the hot liquid when necessary. A few minutes after the end of cooking, add the saffron diluted in a cup of warm water.
4. Serve the risotto and decorate with the agretti and lemon zest. Serve hot and… enjoy your meal!

Do you love this spring vegetable? Alternatively, you can prepare the agretti flan .

storage

This risotto can be stored in the refrigerator and in an airtight container for a maximum of one day .

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