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65: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
120 g No-Moo Mild-aromatic, grated
80 g No-Moo Piquant, grated
500 g fresh green asparagus
50 g fresh leek
2 Tbsp olive oil (20 g)
400 g risotto rice
1 litre water
1 tsp rock salt
20 g margarine
20 g parsley, chopped
Treat yourself with Vegusto: Recipe No. 65
Creamy Rice with Asparagus and No-Moo: A gourmets delight: This delicious spring recipe is easy to cook and perfect for a dinner with friends.
Ingredients for 4 Servings
120 g No-Moo Mild-aromatic, grated
80 g No-Moo Piquant, grated
500 g fresh green asparagus
50 g fresh leek
2 Tbsp olive oil (20 g)
400 g risotto rice
1 litre water
1 tsp rock salt
20 g margarine
20 g parsley, chopped
Preparation
Wash asparagus and cut off and discard the tough ends.
Cut into 1-2 cm big pieces.
Bring a saucepan with water to a boil. Blanch the asparagus pieces for 10 minutes.
In the mean time wash the leeks and cut into small pieces.
In a saucepan, heat the olive oil at medium heat. Add the leeks and cook for 5 minutes.
Cook rice in salted water (or water which was used to cook asparagus) for about 13 minutes.
Add the asparagus to the leeks and simmer for 15 minutes at medium heat until done.
Add the No-Moo Mild-aromatic , No-Moo Piquant , the vegetables and margarine to the rice. Mix everything well and serve immediately.
Buon Appetito!
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