Asparagus with Potato Rice
- ½ bag / 250 g Potato Rice
- 300 g asparagus
- 2 shallots
- 1 vegetable stock cube
- 2 dl water
- 25 g parmesan
- salt, pepper, parsley
- butter or oil
Wash the asparagus. Cut the woody ends off of the asparagus stalks. If the asparagus stalks are thick, use a peeler to remove some of the stalk. Chop the asparagus into 2 cm pieces.
Pell and chop the onion. Melt the butter in a pan and fry the onion. Add the asparagus and frozen potato rice. Fry for a moment, then add the water and vegetable stock cube. Let simmer for five to ten minutes until the asparagus and potato rice are cooked. Add more water if necessary.
To finish, stir in the Parmesan flakes, black pepper, and salt to taste. Taste to check the flavour.
Serve the risotto immediately while it is still steaming hot.
Rooty Potato Rice
Rooty Potato Rice is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. You can cook it in a pan as part of a stir fry, or bake it to serve with curry. Potato Rice is really versatile.
Swapping out rice for Potato Rice is an everyday choice that really helps the environment. You see, rice needs five times more water to grow than potatoes do. That’s quite a difference.
Why do things the hard way, when it’s so easy to be good? Rooty Potato Rice – Join The Kind Side