Gardener's Fried Risotto

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Ingredients:

  • 200 g of basmati rice
  • ½ teaspoon of kosher salt
  • 1 tablespoon of olive oil
  • 800 ml of vegetable stock
  • 3 tablespoons of olive oil
  • 150 g of asparagus
  • 4 scallions
  • 100 g of peas
  • 60 g of unsalted peanuts
  • 1 teaspoon of rice vinegar
  • fresh parsley
  • fresh chives with flowers
  • fresh lovage

Preparation:

  1. Cook 100 g of peas in a litte amount of water.
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  2. Wash rice with a lot of water and drain it well.
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    Heat up a tablespoon of olive oil and add kosher salt.
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    Add rice and fry it for a minute.
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    Add boiling vegetable stock and simmer the rice according to the instructions on the package.
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  3. Chop scallions. Snip off the wooden part of asparagus steam.
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    Cut asparagus into 5 cm pieces.
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  4. Heat up olive oil in a pan and add asparagus.
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    Cook them on medium-low temperature for 3 minutes.
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    Add scallions and cook for a few minutes, until the scallions sauteed.
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    Add peanuts and cook for another 3 minutes. Add boiled peas.
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  5. Add rice and let it cook until it starts to fry on the bottom and the crust appears. Sir it a few times during the process not to burn it.
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  6. Add rice vinegar and let it evaporate while stirring.
  7. Serve with fresh herbs and decorate with chive flowers.
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It looks so good and delicious. Beautiful dish as always.

Thank you for your kind words @sreypov.

@tipu curate 🥬

Thank you for the support! 😊

Manually curated by EwkaW from the @qurator Team. Keep up the good work!

So lovely and delicious

Just popping in after a three week absence (thanks to my broken laptop). How are you @blackberryskunk? I LOVE your colourful dish. Anything with asparagus is a big YUM

Asparagus are really amazing, I feel like I need to use the short time when they're in season.
I have been really busy last weeks, I hope there will be more easy days in the summer 🙏😇🍀
I hope you got your computer fixed. 🤗