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.