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in Dinners, Nutrition

Risotto with asparagus

Mr Michnikowski used to sing a moving song that goes “Adios pomidory, Adios ulubione…”. Soon I will be singing “Adios asparagus!” That’s unfair that we enjoy asparagus for such a short time!

Ingredients:
  • 1 bunch asparagus
  • 200 g mushrooms
  • ½ zucchini
  • 1 leek (the white part only)
  • a little bit lemon juice
  • 100 g red rice
  • 100 ml white wine
  • asafoetida (instead of onion and garlic)
  • thyme, rosemary, sea salt, mint pepper (or ordinary pepper), turmeric
  • 1 tablespoon clarified butter

For the time being – rice with asparagus.

I heated the clarified butter in a frying pan and added sliced leek. I put diced zucchini and mushrooms in the pan. Then I stewed it all until softened, added a little wine to it. I steamed the asparagus, next I chopped it after steaming and put in the frying pan adding some wine again. I stewed it all until the wine has evaporated.

PS: I like and recommend red rice. It’s healthy!

Enjoy! 😀

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