Risotto with white asparagus and cauliflower

The asparagus season in slowly coming to en end. But it is still worth to use it and to enjoy the taste of this delicious vegetables 🙂 Today I offer you a recipe for risotto with white asparagus and cauliflower.

PREPARATION:

I cooked the rice in water. I washed the vegetables, peeled asparagus and cut off the woody ends. I shred cauliflower and broccoli and cut asparagus finely. I peeled the garlic, cut it into slices and stewed it with olive oi. I added asparagus, cauliflower, broccoli and spices. I simmered everything with the cover for about 10- 15 minutes. At the end of cooking I added cutted halloumi (for those who don’t follow food combining rules). Place everything into a bowl.