Organic Asparagus Risotto and other organic recipe

Some say that we are what we eat, and eating healthy food gives good nutrient that supplements our body. Most consumers are adding grains, fiber, omega-3 fatty acids, antioxidants and pro-biotic to their diets. Choosing a healthy food product or organic food product has an advantage to have a healthy and sustainable diet while eating great taste of food.

Here some recipe to satisfy your needs

Asparagus Risotto with Truffle Oil

4 cups vegetable or chicken broth
2 tbsp. Olive oil
4 green onions or spring garlic, minced
1 cup Arborio rice
1lb. asparagus, trimmed and cut into 2 in. pieces
2 tbsp. unsalted butter
One-half tsp. freshly ground black pepper
1 tbsp. truffle oil
One-half cup Parmesan cheese

Procedure

Bring the broth to a boil in a medium saucepan over medium heat. Reduce the heat to low, cover and maintain at a simmer.
Heat the oil in a heavy saucepan over medium heat. Add the green onions and rice and cook for 5 minutes, or until the rice is golden brown.
Begin adding the broth, one-half cup at a time, and cook, stirring constantly for about 20 minutes, or until the rice is golden brown.

Spanish Tomato Toast

½ cup organic extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground pepper
4 very ripe, juicy, medium organic tomatoes
Crusty organic bread slices about ¾ inch thick

Procedure

Preheat the broiler
Brush the bread with some of the olive oil then rub it with the garlic.
Place the bread on a baking sheet and broil for about 4 minutes or until brown
Remove the stems and any bruises from the tomatoes, then cut them in half horizontally and squeeze out the seeds.
Rub the cut side of a tomato half over a slice of toast with your hand, mashing the tomato and lightly pushing the juices and flesh into the toast.
And when the tomato is broken down, mount it evenly on the toast. Season it with salt and pepper to taste. Drizzle it with olive oil and repeat with the remaining tomatoes and toast.

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