Risotto with Thyme and St. Agur

For the risotto with thyme, wash the lemon hot, take some zest and squeeze some lemon juice. Wash the parsley, dry it, read it and chop it very finely.

Peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion, garlic, lemon thyme sprigs and lemon zest vigorously.

Take out the sprigs of lemon thyme again, it should have released enough aroma. Now add the risotto rice, stir-fry for a few minutes and deglaze with the wine.

Bring to the boil briefly until some of the wine has evaporated. Now add some soup and the lemon juice and cook over medium heat, stirring.

Gradually add the soup until the risotto is cooked but still firm to the bite. Just before the end of the cooking time of the risotto, heat the butter with the corn and carrots in a pot, fold into the risotto.

Season the risotto with salt and pepper. Fold in the butter, chopped parsley and St. Agur.

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