Wednesday, 15 June 2016

Asparagus and mushroom risotto

A delicious gluten free recipe for all my celiac friends, but also for vegans and vegetarians. 
Really worth a try!

Degree of difficulty : lowPreparation time : 20 minServings : 2

Ingredients:
  • 250 -300 g rice
  • 5 pieces of asparagus
  • 200 g mushrooms
  • 1 yellow onion or leek
  • 1 +1/2 cup water / soup ( warm/hot about 300 ml )
  • 2 tablespoons olive oil
  • 2-3 cloves of garlic or 1/2 teaspoon garlic powder
  • 1/2 tea spoon of salt
  • Indicated / recommended 1 chilli / paprika 1 teaspoon ( burns fat , improves circulation , helps digestion and is AFRODIZIAC . : P)
  • Optional: white wine 50 ml (1/2 cup ), grated cheese, a piece of butter – if you're not vegan or vegetarian
No need for other spices. You'd cover the gorgeous taste of the asparagus. It's a pity!

Method of preparation:
  • Clean, wash and dice the onion 
  • Wash the asparagus + mushrooms, chop them
  • Pour the oil in a saucepan
  • If you add garlic, now is the time time. Dice/mince/crush it with the back of knife. Add it and leave for 1 minute. Avoid burning it. It becomes bitter. - If it's dry / dust put it at the end.
  • Add the onion, leave it for 4 min to slow cook (enough to soften it), then add the asparagus+ mushrooms, leave it for another 5 minutes
  • Add the rice ( if you are gluten intolerant you should wash it a few times before use). Mix thoroughly for 1 minute or 2
  • If you put wine now is the time. Pour it into the pan. Increase the heat and stir until it evaporates (about 2 minutes, depending on the heat).
  • If not, add warm/hot water or broth/stock enough to cover the rice. Beware that you may need more. I do not recommend you to add it all right away. Stir.
  • When it starts to boil, lower the heat, cover and let it slowly cook for 10 minutes (not an Italian way!). Check from time to time, and add more water/broth, 5-10 tablespoons. Leave for 5 minutes more and so on
  • Be careful not to burn it or set the house on fire!
  • When ready, depending on your taste ( I like it " al dente " ), stop the heat, leave it covered another 2-3 minutes.
  • If you add butter and cheese – assuming you are not vegan or vegetarian – now it's the time. Stir thoroughly and serve it hot.

Absolutely beautiful! As English people would say.
We, Romanians, do not use the adjective beautiful (or gorgeous) for food to express the taste, just the look of it.
Never mind.

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Many gluten free recipes on my Romanian blog: De gustibus non este disputnadum


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