Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Asparagus and honey risotto
Ingredients for 2 people 150 g of carnaroli rice 1 shallot (20 g) 150 g of asparaguses 400 ml of broth or water extra virgin olive oil salt 2 spoonful chestnut honey 1 spoonful poppy seeds 1 lemon, grated peel Wash the asparaguses. Cut the shallot and fry it over low heat
Ingredients for 2 people
150 g of carnaroli rice
1 shallot (20 g)
150 g of asparaguses
400 ml of broth or water
extra virgin olive oil
salt
2 spoonful chestnut honey
1 spoonful poppy seeds
1 lemon, grated peel
Wash the asparaguses. Cut the shallot and fry it over low heat in a pan with a little bit of extra virgin olive oil. Add the asparaguses cut in pieces, and cook them for a couple of minutes over medium heat. Add the rice and toast it. Add the broth and blend. In the meanwhile, heat the honey in a small pot and add poppy seeds. Cook until the rice is ready. Add some olive oil.
Serve the rice and add the honey cream on top. Sprinkle with grated lemon peel.
Why a recipe with honey
Bees don’t only make honey. Our future depends on them. LifeGate promotes Bee my Future, a project to protect honeybees in urban areas. Find out more here.
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Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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