This text is in Finnish and it talks about a recipe for making Asparagus Risotto from Marco Canoras cookbook “Salt to Taste”. The recipe calls for olive oil, onion, asparagus, spinach leaves, and water. The instructions are to boil water in a small pot, prepare an ice water bath, heat olive oil in a large pot, add onion and asparagus, cover with boiling water, cook for 2 minutes, strain the mixture and cool it in the ice water bath, blend the mixture with spinach leaves and water until smooth. The recipe yields 6-8 servings.
27.04.2023 @ 01:56
This text is in Finnish and it talks about a recipe for making Asparagus Risotto from Marco Canoras cookbook “Salt to Taste”. The recipe calls for olive oil, onion, asparagus, spinach leaves, and water. The instructions are to boil water in a small pot, prepare an ice water bath, heat olive oil in a large pot, add onion and asparagus, cover with boiling water, cook for 2 minutes, strain the mixture and cool it in the ice water bath, blend the mixture with spinach leaves and water until smooth. The recipe yields 6-8 servings.