Lime risotto with coriander oil

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the oil, wash the coriander, shake dry and pluck the leaves. Puree with pumpkin seeds and 8 tbsp. oil in a tall mixing bowl with a hand blender. Season with salt and pepper.

2. 2

   Wash the asparagus and cut off the woody ends generously. Cut asparagus into pieces and cook in boiling salted water with 1 teaspoon of sugar for 3-4 minutes. Drain, rinse with cold water and drain well.

3. 3

   For the risotto, peel onion and garlic and dice finely. Peel ginger and grate finely. Clean and wash spring onions and cut into rings. Wash the limes hot, dry and finely grate the skin of 1 lime.

4. 4

   Squeeze both limes.

5. 5

   Boil 800 ml water. Dissolve broth in it. Heat 2 tablespoons of oil in a saucepan. Sauté onion, garlic and ginger until transparent. Fry spring onions briefly. Add rice and fry. Add the lime zest and fry briefly.

6. 6

   Add the lime juice and gradually add the stock. Simmer rice open at low heat for 18-20 minutes.

7. 7

   In the meantime, preheat the oven (electric cooker: 150 °C/circulating air and gas: not suitable). Pat the steaks dry. Cut the fat edge several times with a sharp knife. Heat 2 tablespoons of oil in a pan.

8. 8

   Sauté the steaks in it for about 2 minutes on each side. Season with salt and pepper and place on a baking tray. Bake in a hot oven for about 15 minutes. Take out, wrap in aluminium foil and let it rest for about 5 minutes.

9. 9

   Wash the basil and shake dry. Pluck the leaves and cut them roughly. Grate the parmesan. Add asparagus to the risotto and heat. Season to taste with salt and pepper. Fold in basil.

10. 10

    Cut the meat into strips. Arrange risotto, steak strips and coriander oil.

Nutrition Facts

KCAL
790 kcal

CARBS
57 g

FATS
41 g

PROTEINS
43 g