Forget the lemonade! If life gives you lemons, make a risotto like this

Tin lemons and you don't know what to do with them? A lime is always a good idea, a mousse or other dessert also looks good. However, regarding dishes, there is more to take. How about a risotto?

It's just one of the possible recipes. We give you two hypotheses: a more traditional risotto with curget, or a version that is made in the oven and is equally greedy and creamy. See if you have all the ingredients you need.

Lemon risotto in the oven

This is a recipe from the website 30Seconds. It's made in the oven.

Ingredients:
20 asparagus
3 cups of chicken broth
2 tablespoons of olive oil
1 cubed onion
1 small onion
2 celery stalks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup of tree rice
1 garlic tooth
1/2 cup white wine
1/4 cup parmesan
1/2 Lemon Juice and Shaves

Method of preparation:
1- Heat the olive oil and add the onion, celery, salt and pepper. Sauté for five minutes.
2- Add the rice and garlic. Add the broth, wine and lemon juice. Move.
3- Add the asparagus and some cheese. Put everything in a pan that can go in the oven. Leave it for 35 minutes.
4- Serve with the lemon zest and a little parmesan.

Read Also: You never made empanadas? These recipes are easier than you think

Lemon and courgette risotto

Here's a recipe for BBC Good Food magazine.  

Ingredients: 
50g butter
1 chopped onion
1 large cloved garlic tooth
180g rice to risotto
1 cube of vegetable broth
Shave and juice of 1 lemon
2 branches of lemon thyme
250g of cubed turpentine
50g of hard italian cheese
2 tablespoons of ‘crème fraîche’

Method of preparation: 
1- Melt the butter in a deep frying pan. Add the onion and fry until softened. About eight minutes should be here. Then add the garlic and stir for a minute. Mix the rice and cover with buttered onion and garlic over one to two minutes.
2- Dissolve the broth cube in a litre of boiling water, and add a shell from the broth to the rice, as well as lemon juice and thyme. Boil in medium fire always stirring. When almost all the liquid disappears, add another broth shell and keep moving. Add the courgette and continue to add the broth, stirring from time to time until the rice is soft and creamy.
3- To serve, season, add the lemon shavings, Italian cheese and the ‘crème fraîche’.