Lemon risotto with edamame, courgettes and Parmesan

Ingredients

For 1 serving

• Carnaroli rice50 g
• Edamame150 g
• Zucchini150 g
• Parmigiano Reggiano20 g
• Lactose-free Greek yogurt60 g
• Lemon zestto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, soy

Method

1. Bring a small pan of salted water to the boil and keep it on the lowest heat next to the stove: it will be the risotto liquid. Wash the courgettes and cut them into 1 cm dice.
2. Heat the oil in a saucepan over medium heat, add the Carnaroli rice and toast it for 2 minutes, stirring, until the grains turn translucent at the edges.
3. Add a ladle of hot water and cook over medium heat, adding another each time the last one is absorbed and stirring often.
4. After 8 minutes add the courgettes and edamame and carry on for another 8–10 minutes, until the rice is al dente and still loose.
5. Take it off the heat, add the grated lemon zest, the grated Parmesan and the lactose-free Greek yoghurt and beat vigorously for 1 minute, until creamy; adjust salt and pepper and serve at once.