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Risotto with white asparagus
Number of servings: 2
Ingredients
- Chicken breast - 2 pieces
- Marinate
- Honey - 1 spoons
- Olive oil - 2 spoons
- Chive - 1 spoons
- Garlic - 1 teaspoons
- Risotto
- Onion - 1/2 pieces
- Garlic - 1 cloves
- Arborio rice - 100 g
- Water - 2 glasses
- White asparagus - 4 pieces
- Extras
- Tomato - 2 pieces
- White asparagus - 6 pieces
Cooking instructions
- Meat
- Marinate chicken breast (honey, olive oil, chive, garlic).
- Bake the meat at 180 degrees for 25 minutes.
- Risotto
- Fry onion with garlic.
- Add rice and water.
- Add cut white asparagus when most of the water has evaporated.
- Mix everything thoroughly.
- Extras
- Bake tomatoes and white asparagus at 160 degrees for few minutes.
- Magda -
