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Lemon risotto with langoustines

Lemon risotto with langoustines

What you need:

  • 400 g risotto

  • 12 langoustines

  • juice of 1 lemon

  • grated peel of 2 organic lemons

  • 2 l of water

  • 1 bunch of lemon balm

  • 50 g of butter

  • 50 g of Parmesan cheese

  • fresh thyme for garnish

  • olive oil

  • 1 onion

  • 1 clove garlic

  • 1 small glass of capers

  • 25 g almonds

  • salt and pepper

How to make it:

Chop the almonds and toast them in a pan. Add a little lemon juice and let the almond pieces soak up all the juice.

Deep fry capers in sunflower oil or another neutral oil.

Butter Roast langoustine tails for max. 1 minute on each side on only medium heat.

Boil Lemon balm  in the water for a few minutes.

Finely chop onions and garlic. Saute the onions and garlic in olive oil. Add rice and lemon juice. Add the lemon balm stock little by little to the rice is tender. Stir constantly in the pan. Add the lemon zest and season with salt and pepper. Finally, add the butter and Parmesan cheese. Serve the risotto on large plates and sprinkle with almonds, the fried capers, fresh chopped thyme and the butter fried langoustine tails.

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