Rice salad is so satisfying that it suits as a side dish with a hot dish. However, this appetizer of rice and asparagus, exquisite and tender, is able to please your guests and surprise you with the unusual oriental taste of real risotto.
It is necessary
- - 100 g of rice,
- - 300 g stalks of white asparagus,
- - 2 tbsp. semi-dry white wine,
- - 20 g butter,
- - 2 tbsp. sunflower oil,
- - basil greens,
- - 50 g of ground almonds,
- - 1 PC. onions
- - 1 tsp Sahara,
- - salt to taste.
Instructions
Step 1
Start cooking rice salad with broth - salt water, add sugar and butter. Bring the water to a boil and immediately place the peeled white asparagus stalks in it. Cook the asparagus in the broth for no more than 15-20 minutes. Without draining the broth, remove the vegetable from the broth and cut it lengthwise into small circles.
Step 2
Peel and finely chop the onions. Heat vegetable oil in a skillet and add chopped onion and raw rice to it. Fry the future base of the rice salad until golden brown. Now you can pour white wine into the pan and mix well with the contents.
Step 3
When the wine has completely evaporated from the pan, pour a little asparagus broth into the fried rice and, while stirring, heat the pan with rice until it is tender. The rice salad, or asparagus risotto, is almost done.
Step 4
Mix the finished rice with asparagus pieces, chopped almonds and butter. Cover the rice salad with a lid and let stand on the warm stove for another 5 minutes. Season with salt to taste and sprinkle with chopped herbs on the asparagus risotto.
