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Peel the asparagus and boil them for 4-5 minutes. Once cooked, plunge them in cold water for a few minutes. That helps keeping the green color.
Meanwhile, dissolve the stock cube in 1/2 L of boiling water.
Chop the onion. Cook them in 20g of butter. Wait a few minutes before adding the rice, then the wine and 2 large ladles of broth.
Cut very finely the preserved lemon. As soon as the broth has been absorbed by the rice, add 2 large ladles of broth again. Repeat this step until there is no more broth.
Cut the asparagus into small pieces as well as the beetroot.
At the end of the cooking, add the remaining butter, then the asparagus (keep the tips for the serving) and the preserved lemon.
Add the Parmesan cheese to thicken the risotto.
Divide the risotto into the MB Element bento boxes. Place the asparagus tips on top. Sprinkle with beetroot.
Add salt and pepper (if necessary!). Enjoy!