Lemon-asparagus risoni

(~4 portions)

• 500g Risoni
• 300g asparagus
• 2 shallots
• 2 cloves garlic
• ~1L Veggie/Umami stock
• 200g parmesan
• Zest of 1 lemon

1. Chop shallots and garlic, and fry on lot heat.
2. Add risoni and asparagus, and fry for a few minutes more.
3. Add stock, and cook for ~15min, or until the pasta is fullt cooked.
4. Turn off heat, and add parmesan and lemon zest.
5. Serve with extra parmesan and salad.