Svampe-risotto med asparges / Risotto with mushroom and asparagus

Ingredienser:

  1. 1 løg, finthakket
  2. 500 gr. svampeasparagus-and-mushroom-risotto
  3. 1 bundt asparges
  4. 120 gr. usaltet smør
  5. 2 kopper ris

Fremgangsmåde:

  1. Fjern stammen fra svampene og skær dem i mindre stykker. Læg 2/3- del til side og hak de resterende svampe groft.
  2. Sauter løg under omrøring indtil de bliver gennemsigtige, ca. 2 minutter.
  3. Tilsæt hakket asparges og svampe og lad det simre indtil al væden er fordampet.
  4. Kog risene. 2 dele ris og 4 dele vand. For hver del ris, tilsættes 2 dele vand. Til vandet tilsættes 2 kyllinge-bouillonterninger.
  5. Når risene har kogt tilsættes smør.
  6. Når alt er færdigt, blandes det sammen. .

Server og nyd ! 🙂

English version 

Ingredients:

  1. 1 onion finely chopped asparagus-and-mushroom-risotto
  2. 500 gr mushroom
  3. 1 bunch asparagus
  4. 120 gr unsalted butter
  5. 2 cups rice

Method:

  1. Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside.
  2. Cook the onions , stirring occasionally, until translucent, about 2 minutes.
  3. Add chopped asparagus and mushrooms in the pan with the onions. Leave it there until cooked and all the water has evaporated.
  4. Boil the rice. 2 cups of rice and 4 cups of water. For each cup of rice you have to put 2 cups of water. In the water add 2 chicken stock cubes.
  5. After rice has boiled, add butter.
  6. When everything is done, mix together.

Serve and Enjoy! 🙂

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