Lemon Risotto with Thyme and Spring Onions

For the lemon risotto with thyme and spring onions, first finely chop the spring onions together with the greenery. Sauté with a third of the butter, together with the lemon zest, for 5 minutes until soft. Then add the risotto rice and sauté briefly. Deglaze with white wine and the Noilly Prat and simmer, stirring throughout.

Now add half of the soup and let it absorb the risotto rice while stirring. Now add the rest of the soup and the thyme leaves.

After about 20 minutes, fold in the mascarpone, Parmesan, the juice of one lemon and the remaining butter. Remove the lemon risotto with thyme and spring onions from the heat and let it stand for about 2 to 3 minutes with the lid closed, then serve.

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