Green asparagus and prawns risotto

Today we bring you another original recipe of risotto, this time with vegetables and prawns. What ingredients do you usually add?

Ingredients for 2 servings:
- 5.3 oz of rice bomb 
- 3.5 oz of cooked prawns
- 3.5 oz of green asparagus
- 1.7 oz of Parmesan cheese
- 1/2 onion
- 1/2 green pepper
- 1 small carrot
- 1 large garlic clove
- 1/2 leek
- 1 tablespoon of margarine
- 1.7 oz of white wine
- 14 oz of chicken broth
- Olive oil
- Salt

Recipe:
- Cut two canned asparagus in half, leaving 3 cm from the tip and reserve them to decorate.
- Wash the vegetables, peel the carrot and the garlic and, with the help of a chopper, chop the onion, green pepper, carrot, garlic, leek and asparagus into very small pieces.
- Sauté the vegetables in a frying pan over medium heat with a little olive oil until they are tender.
- Add rice and sauté two more minutes while stirring continuously.
- Pour the white wine, raise the fire and allow the alcohol to evaporate for two minutes.
- Gradually add the previously heated chicken broth until the rice is done.
- Sprinkle a pinch of salt and stir well.
- Cut the prawns in 4-5 pieces each, reserving two to decorate.
- When two minutes are missing from the rice, add the sliced ​​prawns and stir again to mix well with the rice.
- Turn off the heat and add the margarine, stirring continuously until it is undone and spread well over all the rice.
- Grate the Parmesan cheese, sprinkle it over the rice and stir again.
- Serve and decorate with a tip of asparagus and a prawn.

Bon appétit!

Tartlets with beet, cheese and crispy popcorn

Today we bring you an original recipe that we present to participate in a competition of recipes. 

Ingredients for 6 units:

- 3 tablespoons of cooked beets

- 1/4 onion

- 2 tablespoons of Cheese Cream

- 10 Popcorns

- 6 tartlets

Recipe:

- Peel and grate the onion.

- Also scratch the beet.

- In a frying pan with a little olive oil, sauté on medium heat the onion until it is soft.

- Add the beet and leave it for another minute.

- Incorporate the cream cheese and stir continuously until it is undone and mix well with the beets and onions.

- Grate the popcorn until they become powder.

- In another skillet, without any oil, toast the popcorn over medium-low heat.

- Place a spoonful of the mixture of beets, onions and cream cheese inside each tartlet.

- Sprinkle a little of the popcorn powder on top.

Bon appétit!

Wild Rice Salad

Today we bring you a different salad with black rice, have you tried it? This is the first time for us and the truth is that it's great in salads, we already have more recipes in mind ... 😉

Ingredients for 2 servings:

- 5.3 oz of of Black Rice 

- 1.8 oz of pumpkin

- 1 head of lettuce

- 1.58 oz of chickpeas

- 3 tablespoons of peeled sunflower seeds

- 4 tablespoons of oil

- 2 tablespoons of vinegar

- 2 tablespoons of mustard

- 2 tablespoons lemon juice

- Salt

- Ground black pepper

Recipe:

- Soak the chickpeas the night before.

- The next day, drain and cook in boiling water until soft.

- In another saucepan, cook the rice for 30 minutes in boiling water with a little salt.

- Peel the pumpkin and cut into squares.

- In a frying pan with a dash of olive oil, fry over medium heat until golden brown.

- Drain the chickpeas and rice well and put them in a large bowl with the pumpkin.

- Wash the lettuce and cut it into strips.

- Add it to the bowl along with the three tablespoons of peeled sunflower seeds.

- In another small bowl, make the mustard vinaigrette by mixing the oil, vinegar, mustard, lemon juice and a pinch of salt and black pepper.

- Serve and pour a couple of tablespoons of the vinaigrette above.

Bon appétit!

Beet Risotto

Since we are in August, we propose an express trip to Italy to try this delicious beet risotto, which enters through the eyes only with the original color it has and makes want not to leave a single grain.

Ingredients for 2 people:

- 6.4 oz of Carnaroli Rice

- 3.5 oz of cooked beet

- 1/2 onion

- 1.7 oz of white wine

- 14 oz of chicken broth

- 1 tablespoon of margarine

- 1.5 oz of Parmesan cheese

- 1 coriander leave

Recipe:

- Grind the beet with a blender until a puree is left without lumps. Reserve it.

- Heat the broth in a saucepan and keep it very hot throughout the process.

- Peel the onion and, with the aid of a chopper, crush it until it is in very small pieces. If you do not have a chopper you can do it by hand, trying to keep as small pieces as possible.

- In a large skillet with a dash of olive oil, sauté the onion half-fire until soft.

- Add the rice and cook with the onion a couple of minutes more while stirring continuously.

- Pour the white wine and let it evaporate for a couple of minutes over high heat.

- Add the broth little by little as the rice absorbs it and let it cook until the rice is at its point (about 20 minutes).

- When the rice is missing 10 minutes to be ready, add the beet puree and stir well to be mixed with the rice.

- Turn off the heat, add the margarine and stir continuously until it is undone and mix well with all the rice.

- Grate the cheese, sprinkle almost everything on the rice and stir well, as with the margarine.

- Serve the risotto and sprinkle the rest of the Parmesan to decorate, along with a leave of coriander.

Bon appétit!

Compango croquettes

This recipe of use is typical in Asturias to use what is left over when preparing fabada, and the truth is that it is spectacular how rich are these croquettes. Do you also prepare croquettes as a recipe for harvest?

Ingredients for 20 units:

- 1 pack of compango

- 5.3 oz of fabada broth 

- 6 tablespoons of flour

- 2 tablespoons of cornstarch

- 2 oz of margarine

- 18 oz of milk

- 2 eggs

- Bread crumbs

- Salt

- Olive oil

Recipe:

- Drain the compango of the fabada and peel the black pudding and the chorizo.

- We chopped it into a blender in very small pieces and reserve it.

- In a large skillet, pour the oil and margarine and heat over medium heat until the margarine melts.

- Add the flour and the cornstarch and stir continuously with some rods to roast.

- Pour the fabada broth in the frying pan with the milk and stir with some sticks until the bechamel forms without lumps.

- Add the crushed compango and mix well with the bechamel.

- Sprinkle a little salt.

- Leave to cook for a few more minutes until the bechamel is ready.

- Pour the dough into a source of pyrex and let it cool to room temperature. Then store it in the fridge for at least 1 hour.

- After forming the croquettes, pass them by egg and then for breadcrumbs.

- Fry them in a frying pan with plenty of hot olive oil until they are brown.

Bon appétit!