Lime risotto

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Peel ginger and grate finely. Clean and wash spring onions and cut into rings. Wash limes and grate them dry. Finely grate the skin. Halve limes and squeeze juice. Wash asparagus, cut off woody ends. Cut asparagus into pieces and cook in boiling salted water with 1 teaspoon sugar for 3-4 minutes. Pour into a sieve, quench and drain well

2. 2

   Heat 2 tablespoons of olive oil in a saucepan. Fry the onion, garlic, ginger and spring onions over low heat until transparent. Remove 1 tbsp. Add rice and lime zest, fry briefly. Season with pepper. Add broth and lime juice bit by bit, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes

3. 3

   Wash the basil, shake dry, pluck the leaves from the stalks and cut them coarsely as desired. Season risotto again with salt and pepper. Mix in parmesan, asparagus and basil

4. 4

   In the meantime dab meat dry. Heat the oil in a pan and fry the meat thoroughly, turning it over. Remove from the pan, place on a baking tray and season with salt and pepper. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 10 minutes. Remove from the oven, cover with aluminium foil and let rest for about 5 minutes.

5. 5

   Meanwhile, wash the coriander, shake dry, and pluck the leaves from the stems. Grind pumpkin seeds finely in the universal chopper. Put the coriander green, pumpkin seeds and 7-8 tablespoons of olive oil into a high mixing bowl and puree finely with a blender. Season with salt and pepper

6. 6

   Cut the meat into strips. Arrange lime risotto, side onion vegetables and meat in portion bowls. Add some coriander pumpkin seed oil. Garnish with slices of lime