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Lensotto with asparagus and hazelnuts


Bring a pot of water to boil and blanch the asparagus spears for about 3 minutes. Dispose the water and set the asparagus aside. In a large soup pot heat olive oil, add the onions and shallots and fry for about 2 minutes until they become translucent. Add garlic and stir for another minute.

Add the rice and lentil mix and stir everything on high heat for about 3 minutes. Turn to medium heat and pour in the white wine, lemon zest, lemon juice and soup broth. Let simmer till the white wine is absorbed.

Add about a cup or 150 ml of water at a time till the water is absorbed. Stir when needed. Repeat this step till all the water is absorbed or till the rice is cooked. When the rice is cooked, stir in the nutritional yeast and asparagus and add salt to taste. Serve warm, topped with hazelnuts.

Rapunzel Products

200230 Hazelnuts roasted
702130 Gourmet mountain lentils brown
1201060 Yeast flakes
1200585 Delicacy-bouillon fine-grained
1200135 Atlantic sea salt fine

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