At the beginning of the year I promised myself, and You, that posts on the blog will be more frequent and more regular. Since then, life has verified my plans several times, throwing at my feet more or less “road bumps”.
This time delayed entry is my carelessness. I thought that the summer is a time of fruit and fresh veggies that deserve to be posted in flow. Well, I do not have backup recipes. And to punish me – life threw something on the road and the Almighty… broke a leg.
Visits to doctors, pharmacies, continuous, unceasing need “taking care” o this or that. Additionally week was gloomy and full of autumn gray days and fatigue won.
I am proud of the small successes – I didn’t suspend everyday workouts, I experimented in the kitchen and I have for you some new recipes (which I have to make again and photograph). Oh … and I greatly decreased the mountain “Read before you buy new ones!”.
Today I have for you simple, even banal, dish. Very filling, a portion of which you can see in the pictures, I ate in two sittings. To eat whole portion at once? Impossible. And not just because I eat portions for dwarfs. It’s just the combination of broad beans with rice is a perfect combo.
Enoy this wonderful risotto 🙂
30 dag (10,5 oz) of rice for risotto (arborio)
30 ml vegetable stock
20 ml of wine Marsala
3 cloves garlic
1 tbsp coconut oil
1 tsp asafoetida (or one small onion)
30 dag (10, oz) of broad beans
- Broad beans cook in salted water, then drain off, pour cold water over and peel the skins (best to do it when beans are still warm). Leave it aside.
- Peel the garlic and mince.
- Warm up the oil in a frying pan, add garlic and asafoetida. Fry for approx. One minute.
- Add the rice and stir.
- Combine vegetable stock and wine.
- To rice add 2 – 3 tablespoons of the broth with wine and stir until all the liquid is absorbed.
- Repeat until the liquid ends.
- Add broad beans to the rice and stir gently, so as not to break the grains of broad bean.
Serve sprinkled with green onion, parsley or coriander.
Bon appetit 🙂