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parsley

Bacon and Cottage Cheese Quiche

Bacon and Cottage Cheese Quiche

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I am posting here a juicy and delicious open pie, which differs from the classic French quiches in that I used cottage cheese in addition to other ingredients. I have made this pie twice, the first time to take with me on a small swamp hike and the second time to recall April 23, 2025. This pie can be made as a large pie or as a mini version.

Preparation time: About 90 minutes
Level: Easy
Quantity: 8-12 slices

Ingredients:
Dough:
150 g cold butter, cut into pieces
170 g flour
2 egg yolks
0.25 tsp sea salt

Filling:
250 g smoked bacon
2 medium onions, chopped
One medium leek, halved lengthwise and sliced
250 g cottage cheese
A handful of fresh, chopped parsley (optional)
100-120 g Cheddar cheese, finely grated
100 g milder blue cheese
230 g whipped cream
3 eggs
1 tsp mustard
0.5 tsp thyme
0.5 tsp oregano
Ground black pepper and sea salt to season.

Preparation:

  1. Prepare the dough. To do this, chop the cold butter, add the flour and salt, and crumble the butter and flour between your fingers until you have a smooth mixture. You can also use a kitchen blender for this.
  2. Add the egg yolks and mix until you have a smooth dough. Roll the dough out thinly on a floured work surface and line the pie pan with it. Place the pan in the refrigerator or freezer, and the dough will not sink while baking. Leave the pan covered with dough in the refrigerator for at least 20 minutes.
  3. Prepare the filling, chop the bacon, onion, and leek. Fry the bacon with the onion until brown, and add the leek and fry for a few more minutes. Season with black pepper and sea salt if necessary, but salt is not necessary, because the pie is already salty.
  4. Bake the pastry base. Gently cover the pastry with baking paper and pour the entire pie pan full of peas or rice, which can be used many times when making pies. This will prevent the pie dough from sinking.
  5. Bake at 180 degrees for about 15 minutes until the edges of the dough have become firm. Remove the baking paper with peas or rice and place the pie base in the oven for about 5 more minutes to cook completely.
  6. When the filling is fried and slightly cooled, stir in the cottage cheese.
  7. Grate the prepared cheddar and mix together the liquid part of the pie topping. To do this, mix the whipped cream, eggs, and mustard. Season lightly with sea salt and black pepper and add thyme.
  8. Place the filling on the pie base and spread evenly, sprinkle over half of the cheddar cheese, and add chopped parsley. Pour the whipped cream and egg mixture on top and sprinkle the remaining cheddar on the surface of the pie before placing it in the oven.
  9. Sprinkle with more black pepper and place in the oven at 180 degrees C and bake for about 30-40 minutes until the pie is lightly browned on top.
  10. Remove the pie from the oven, let it cool, and then place it in the refrigerator, where the pie will completely set and be ready to cut.
    Serve the pie either warmed or cold.
    Ready!!
Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

Casserole with Minced Beef, Potatoes, Tomatoes, and Onions

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The Levant region is rich in its historical food culture and varied flavors and dishes. Lebanese cuisine prepares a dish similar to the one I am posting here. It can be made with meatballs or small cutlets, or simply as I made it. This dish is perfect for summer garden parties and dinners.

Preparation time: 1.5 hours
Level: Easy
Quantity: Serves 4

Ingredients:
800g high-quality ground beef
2 medium onions, finely chopped
Handful of finely chopped parsley
1 tsp ground allspice
0.25 tsp ground black pepper
Sea salt to taste
3-4 tbsp cooking oil for browning the minced meat and frying the potatoes
2 heaping tbsp tomato paste diluted in 300 ml water
3 medium potatoes, sliced into slices about 0.5 cm thick
2 medium onions, sliced into slices about 3 mm thick
3 medium ripe tomatoes, sliced into slices about 0.5 cm thick

Preparation:

  1. Finely chop two onions, brown the minced meat and onions in a heavy-bottomed, heat-resistant frying pan over high heat for 3-4 minutes. Season with ground spice, black pepper, and sea salt.
    Smooth the minced meat with a spoon and set aside.
  2. Cut the potatoes into slices and fry them for a few minutes on each side. The potatoes do not need to be completely soft. Place the potato slices on top of the minced meat.
  3. Cut the onions and tomatoes into slices and place them on top of the potatoes.
  4. Dilute the tomato paste in water and pour this mixture over the food.
  5. Shake a little sea salt and black pepper on the food.
  6. Place the food in the oven and cook at 200 degrees C for about an hour until the liquid evaporates a little and the top layer of vegetables starts to brown slightly and the food is soft throughout.
  7. Serve on a crusty flatbread, rice, or vegetables of your choice.
    Ready!!

Pasta Aglio e Olio

Pasta Aglio e Olio

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A classic pasta from the Naples region but enjoyed across Italy. It’s one of the simplest yet most flavorful pasta dishes you can find in Italian cuisine. The dish usually consists of four main ingredients — spaghetti, garlic, olive oil, and parsley — but you can also add dill and, if desired, grated Parmesan cheese.


Preparation time: 20 minutes
Difficulty: Easy
Serves: 2

Ingredients:
7–8 cloves of good-quality garlic, finely chopped or thinly sliced
1 red chili pepper, thinly sliced and then finely chopped
A handful of flat-leaf parsley, finely chopped
5–6 tablespoons of good-quality olive oil
200 g of spaghetti
Sea salt and black pepper for seasoning
Optional: Grated Parmesan cheese for serving, although it is often omitted.

Instructions:

  1. Finely chop or thinly slice the garlic, and finely chop the chili pepper and parsley.
  2. Cook the spaghetti according to the package instructions. Be sure to generously salt the pasta water.
  3. A few minutes before the spaghetti is done, heat the olive oil in a pan over medium heat. Add the garlic and chili, and lightly sauté for about 1 minute.
  4. Add the cooked spaghetti to the pan and toss well. Add some pasta cooking water to create a sauce.
  5. Season with sea salt and black pepper. Stir in the chopped parsley.
  6. If desired, add about 1 tablespoon of grated Parmesan cheese.
  7. If the pasta seems too dry, add more pasta cooking water.
  8. Serve immediately, sprinkling with freshly ground black pepper and more Parmesan if you like.
    Ready!
Eggplant rolls with ricotta, parmesan, and walnuts

Eggplant rolls with ricotta, parmesan, and walnuts

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Eggplant is probably one of my favorite vegetables, and I try to eat it as often as possible.
I made a stuffed eggplant dish, where eggplant slices are roasted in a ribbed pan with olive oil and then rolled into rolls filled with a ricotta-parmesan mixture.

Preparation time: 1 hour
Level: Easy
Serves: two to four

Ingredients:
Two large eggplants, sliced lengthwise into 5 mm thick slices
300 g ricotta
150 g grated parmesan
A handful of chopped walnuts
A handful of chopped fresh parsley
Sea salt and black pepper to taste

For the sauce, 400 ml passata or other tomato puree
3 cloves of garlic, finely minced
A handful of basil leaves, finely chopped
Sea salt and black pepper to taste

Olive oil for frying the eggplants and drizzling over the food
A handful of grated parmesan for topping the food for shaking

Preparation:

  1. Slice the eggplants lengthwise into 5 mm thick slices.
  2. Fry the eggplant slices in olive oil in a frying pan until almost soft.
  3. To prepare the filling, grate the parmesan, mix it with the ricotta, chop the parsley toast the nuts, and mix into the filling—season with black pepper and sea salt.
  4. Make the tomato sauce, heat the tomato puree in a pan with a little olive oil, finely chopped garlic, and finely chopped basil for about 10 minutes. Pour the sauce into a baking dish.
  5. Place 1 tablespoon of the filling in the middle of the eggplant slice and roll the eggplant around it. Place the finished rolls in the baking dish on the tomato sauce.
  6. Sprinkle the eggplant rolls lightly with grated parmesan.
  7. Bake the eggplant rolls at 200 degrees for 25-30 minutes until the cheese starts to brown slightly.
  8. Serve the eggplant rolls hot or cold. Garnish with a fresh herb sprig.
    Ready!!
Roman-style artichokes (Carciofi alla Romana)

Roman-style artichokes (Carciofi alla Romana)

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A classic dish from the Roman region, it is eaten in Italy, especially in the spring. It tastes so authentically Italian and delicious that it simply has to be made.
It takes a bit of effort to clean fresh artichokes, but there is nothing complicated here and the entire dish preparation takes about fifteen minutes.

Preparation time: 1 hour
Level: Easy
Serves: Two to four

Ingredients:
Eight fresh artichokes
A large handful of finely chopped parsley
3 medium cloves of garlic, finely chopped
100 ml dry white wine
50 ml good quality olive oil
Finely ground black pepper and sea salt to season
Grated parmesan, if desired, for sprinkling over the food when serving
A little chopped parsley for garnish
The juice of one lemon to prevent the artichokes from browning
A few lemon wedges when serving

Preparation:

  1. Preparing the artichokes is a very simple task. Cut off the artichoke stem, leaving about 5-7 cm of stem. Peel the outer, harder part of the stem with a vegetable peeler (about 2-3 mm thick).
  2. Cut off the leaves from about 1/3 of the top of the artichoke and open the artichoke inflorescence with your fingers slightly so that the contents of the inflorescence are visible. Remove the hairy core inside the inflorescence with a teaspoon, it is not edible.
  3. Tear off 3-4 layers of the strongest leaves from the artichoke, they will not boil soft. The more tender and juicy leaves should remain.
  4. Place the prepared artichokes in water with the juice of one lemon squeezed into it.
  5. Finely chop the parsley, finely chop the garlic and mix with the parsley. Add 5-6 tablespoons of olive oil, season with black pepper and sea salt. Mix until smooth.
  6. Open the artichoke petals with your fingers and fill them with the parsley-garlic mixture and press some of the filling into the cleaned artichoke core.
  7. Place the artichokes in a deep ovenproof dish, stem side up, add 2-3 tablespoons of olive oil, and brown the cut surface for 2-3 minutes.
  8. Add the wine. Let it boil and evaporate. Add half a glass of water, cover the pot with a lid, reduce the heat to below medium, and simmer for 40-45 minutes.
  9. By this time, the water should have evaporated and the artichokes should be completely soft. Test the softness with a knife blade. If the knife enters the artichoke or the stem easily, the artichokes are ready.
  10. Carefully place the artichokes on a serving platter and sprinkle with grated Parmesan if desired. Pour in more olive oil and sprinkle with chopped parsley.
    Serve warm or chilled.
    Ready!!
Irish Stew

Irish Stew

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A historical dish from Ireland. It was a simple food that was cheap and could be prepared in large quantities and preserved. The first recipes for this dish can be found in 17th-century notes. Today it is a common pub and restaurant dish. This dish is traditionally made from lamb or beef and various roots. Onions, parsley, and leeks are used as an additive, to make the sauce thicker, some of the potatoes are crushed in the sauce or a handful of barley groats are added during cooking. Some recipes also use smoked bacon to add to the meat, some recipes also use porter beer in addition to the broth. I received a bottle of delicious home-brewed porter for Christmas, which I used to prepare this dish.
There are many different ways to prepare this dish and I believe that they are all delicious. Here I will present my version, which was as tasty as I had hoped. You could set aside several hours to prepare it. The dish can be prepared faster, but it is especially nice when the meat is cooked until very tender and the flavors have blended nicely.

Preparation time: 3 hours
Level: Easy
Serves: Four

Ingredients:
800 g lamb, shank, neck, or any cheaper lamb cut into pieces
4-5 medium carrots cut into desired pieces, for example 2-3 cm pieces
6-7 small potatoes, halved
1 medium leek, finely chopped
2 medium onions, finely chopped
300 ml chicken or beef stock
300 ml porter-type dark beer
A large handful of chopped parsley
A handful of barley groats soaked overnight in cold water
About 0.5 tsp freshly ground black pepper
Sea salt to taste.
0.5 tsp dried oregano
2 tbsp cooking oil for browning

Preparation:

  1. The day before, soak a handful of barley groats in cold water.
  2. Cut the lamb into desired pieces and brown in cooking oil over medium-high heat until golden brown. Use a heavy-bottomed pot, preferably cast iron.
  3. Chop the onion and leek, cut the carrot into 2-3 cm pieces. Cut the potatoes in half and finely chop the parsley. You can peel the potatoes if you wish, but for a more rustic dish, it is better not to
  4. Transfer the meat to a plate and set aside.
  5. Brown the onion, leek and carrots in the oil and fat used for browning meat for about 5 minutes over medium-high heat.
  6. Add the meat and groats, mix through, and season with ground black pepper, oregano, and sea salt.
  7. Add the broth and porter. Stir and bring to a boil. Reduce heat to low and leave to simmer covered.
  8. After an hour, add the potatoes cut in half and the chopped parsley. The potatoes should be added later because they will otherwise become very mushy.
  9. Cover the dish again and simmer for about an hour until the potatoes and meat are tender.
  10. By this time, the dish should be ready, there should be enough liquid in the stew to almost cover the meat and vegetables and the sauce should have thickened a little. If the sauce is not thick enough, mash half of the potato with a fork and let the dish simmer for another 5 minutes.
    Serve with fresh bread. You can add fresh parsley to the dish when serving.
    Ready!!
Spaghetti alla Bottarga

Spaghetti alla Bottarga

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One of the most unique Italian pasta dishes I’ve ever had. To truly appreciate this dish, it’s important to first understand what bottarga is. Bottarga is salted and dried fish roe, typically from mullet or tuna. Many food cultures use salted and dried fish roe. In Italy, bottarga production varies by region. It’s hard to find this ingredient in Estonia, so you might need to order it online, buy it from Italy, or have good friends who can get it for you. I got mine from Mark Liechti, and it’s a delicacy from the fish of the Orbetello Lagoon, Italy. In Italy, bottarga is sold as whole dried roe, but the one I used was already grated and ready to be used for pasta.
If any dish embodies the essence of a true Italian summer, it’s this pasta. I made it following Mark’s instructions, just like his father prepares it in Tuscany. The preparation is incredibly simple, which makes the dish very authentic.

Preparation time: a maximum of 20-30 minutes
Difficulty: Easy
Servings: two

Ingredients:
150 g of high-quality spaghetti (I used Rummo brand spaghetti),
a large handful of parsley with stems separated and leaves finely chopped,
half a red chili sliced thinly,
3-4 medium garlic cloves sliced and 2 medium garlic cloves mashed into a paste,
2 heaped tablespoons of grated bottarga,
80 ml of the highest quality olive oil you can find (I used olive oil from Crete),
0.5 tsp of grated lemon zest,
sea salt, and black pepper for seasoning.

Preparation:

  1. Cut off the parsley stems and peel and slice 3-4 garlic cloves.
  2. Heat the olive oil in a large pan over medium heat and sauté the parsley stems and garlic slices for about 5 minutes.
  3. Remove the parsley stems and garlic slices, leaving the oil in the pan for the pasta.
  4. Finely chop the parsley leaves and mash two garlic cloves into a paste using a knife against the cutting board edge (or use a garlic press). Thinly slice the chili.
  5. Bring a large pot of water to a boil, season with sea salt, and add the spaghetti.
  6. Meanwhile, reheat the oil over medium heat, then add the chopped parsley leaves, garlic paste, and chili slices. Sauté for 2-3 minutes.
  7. Add half a cup of pasta cooking water to the pan and mix.
  8. Don’t cook the spaghetti until too soft; transfer it to the pan about 2-3 minutes before it’s fully cooked. Add more pasta water if needed.
  9. Add about 1.5 tablespoons of grated bottarga and freshly grated lemon zest.
  10. Mix everything and let it simmer for 1-2 minutes. Season with sea salt if needed, and add freshly ground black pepper.
  11. To serve, sprinkle more grated bottarga and a little black pepper on top, and garnish with a parsley leaf.
    Ready!!
Meatloaf

Meatloaf

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Meatloaf is a food that is known practically in every corner of the world. Everywhere it is made differently, and every family also prepares it differently. Some national features are existing, but they are not very clearly defined.
You can find these recipes existing in very old cookbooks. Some think they can find references to a similar dish as far back as Ancient Rome, but I haven’t found anything concrete about this dish in food history.
Meatlloafs are made from every imaginable meat, pork, beef, chicken, turkey, lamb, etc. It is also made with fish and even in a vegetarian version.
As a family meal, it seems to be popular in several countries. I think that in anticipation of the approaching winter, it is appropriate to prepare a sturdy long boy for the family some weekend.
Here is one possible way to prepare a meatloaf, which takes time, but gives at the end a very tasty result. The meatloaf is wrapped in strips of bacon before baking in the oven, which gives the food a nice smoked bacon taste. I also used a lot of vegetable additives and two types of cheese to make the food even tastier.
I cooked my meatloaf with carrots and bell peppers that cooked soft in the juices extracted from the food. Together with these juices, I crushed the vegetables in the bottom of the baking dish and made a nice, tasty puree.

Preparation time: 45 minutes preparation, 2 hours baking
Level: Medium
Quantity: Two large meatloafs

Ingredients:
Meatloaf
1.2 kg good quality minced meat (a mixture of minced pork and beef)
100 g of onion, grated with a coarse grater
200 g of carrots, grated with a coarse grater
3 medium cloves of garlic, finely crushed
A handful of parsley, chopped
2 tbsp cooking oil for frying grated vegetables
125 g of mozzarella, crumbled into small pieces
80 g of cheddar cheese, coarsely grated
2 eggs
600 g narrower bacon strips
Salt and black pepper to taste
1 tsp oregano for seasoning

A vegetable to make the puree
600 g of carrots, cut thinner so that they cook through nicely
200 g of paprika
A few tablespoons of cooking oil
Salt and pepper to taste

A sauce made from 2 tablespoons of honey, 2 tablespoons of soy sauce, and 4 tablespoons of orange juice works well for brushing the long boy while cooking.

Preparation:

  1. Prepare the meatloaf dough. To do this, grate the onion and carrots with a coarser grater and finely crush the garlic. Fry on medium heat with a couple of tablespoons of cooking oil for about 5 minutes, stirring the mixture in between.
  2. Mix minced meat, eggs, fried carrot, onion, and garlic in a large bowl, and add crumbled mozzarella. Grate the cheddar and add to the mixture. Finely chop a handful of parsley and add to the mixture. Season with salt, pepper, and oregano.
  3. Lay the strips of bacon crosswise on the cling film until an area of about 25 x 25 cm is covered. Form an oblong loaf from the meatloaf dough and place it on the bacon layer. This amount of dough and bacon is enough for two meatloaves.
  4. Using the cling film, carefully wrap the bacon strips around the meatloaf. Remove the cling film and use your hands to press the bacon strips into the ends of the meatloaf, closing it into the bacon coating.
  5. Prepare the second meatloaf in the same way.
  6. Carefully place the meatloaves in the baking dish.
  7. Cut the prepared carrots and peppers. The shape of the pieces is not so important because they are made during the pureeing process. Line the area around the meatloaf with vegetables and season lightly.
  8. Place the meatloaves in the oven and bake at 180 degrees for 1 hour and 30 minutes.
  9. Brush the meatloaves about every 30 minutes with a mixture made using liquid honey, soy sauce, and orange juice.
  10. If the meatloaves are cooked, but the bacon is not browned enough, switch the oven to the grill mode and cook for another 10-15 minutes until the bacon is nicely browned and looks beautiful.
  11. Put the meatloaves on the cutting board and the baking dish with vegetables and liquid back into the oven, and cook for another 15 minutes until the liquid has reduced slightly. If there is not too much liquid, this step can be skipped.
  12. Pour the vegetables and liquid into a bowl and mash with a blender into a smooth puree.
  13. Cut 2-3 cm thick slices from the meatloaf and serve with vegetable puree. When serving, you can use tomatoes, herbs, and mashed potatoes are perfect for the meatloaf.
    Ready!!
Red minestrone

Red minestrone

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Minestrones are roughly divided into two groups – green and red minestrones. This is one of my favorite soups. I try to make it at least once every summer when the vegetables are cheap, fresh, and tasty.
It is easier to list the vegetables that should not be added to this soup, basically anything that grows in the bed is suitable for making this soup.
High-quality parmesan and olive oil as a side dish and there is nothing better for a summer lunch.
It should be taken into account that the pure minestrone contains tomatoes and tomato paste, so this soup is slightly more acidic and it takes a little longer to boil the vegetables and potatoes until soft. This soup is worth making in larger quantities and storing – it gets better and better as it stands.

Preparation time: About 2 hours
Level: Easy
Quantity: About 7L of soup

Ingredients:
100 g of tomato paste
Three 400ml tins of crushed tomatoes
About 25-30 cherry tomatoes, whole, thrown into the soup
One medium zucchini, chopped
3 sprigs of stalk celery, chopped
A large handful of small fresh potatoes, halved or chopped
A large handful of cauliflower, chopped
A large handful of chopped broccoli
2 cans of butter beans
200 g of frozen green peas
200 g of cannellini beans, split
4 medium carrots, cut in half and sliced
4 tbsp vegetable stock powder
A large handful of fresh parsley chopped
1 large onion finely chopped
5 large cloves of garlic, sliced
Half a smaller fresh cabbage
50 g of pasta of your choice
3 tbsp olive oil for frying
1 tablespoon of dried oregano
1 tbsp pizza seasoning, it’s perfect for Italian food
Black pepper and sea salt to taste
3 bay leaves
Grated parmesan for sprinkling on soup
Olive oil for drizzling over the soup
Fresh basil, dill, parsley, or other herbs of your choice to add to the soup

Preparation:

  1. Chop the onion, slice the garlic, and fry in olive oil for a few minutes.
  2. Add tomato paste and fry for a few more minutes,
  3. Add canned tomatoes, rinse the cans with water, and pour the water into the soup
  4. Chop and chop all the vegetables listed in the recipe and add to the soup in the order of preparation.
    Celery stalks, carrots, and potatoes first, then everything else.
  5. Add water to the soup so that it covers the vegetables. The soup should be very thick in the end and you can always add more water. Add vegetable broth, season with black pepper and sea salt.
  6. Add the bay leaves and let the soup come to a boil, lower the heat and let it simmer for a while. When the carrot and potato are soft, the soup is ready.
  7. Serve with greens, when serving, give a plate with grated parmesan, black pepper grinder, and olive oil on the table so that everyone can add these components if needed.
    Ready!!
Green risotto and risotto cakes

Green risotto and risotto cakes

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One of these Italian dishes that I have made a few times, which is especially suitable for summer. Delicious, light, and easy to prepare. I decided to post my version of green risotto along with what I could do with leftover risotto from lunch. There are many options, you can make deep-fried risotto balls (Arancini), or you can fill the leftover risotto with mushrooms and vegetables, which is always delicious. As an option here, I made breaded risotto cakes, which are delicious and eaten with a spicy, garlicky tomato sauce.
Risotto is a food that is very easy to prepare, but you have to dedicate yourself to making it, otherwise, the dish can easily fail.

Preparation time: 30-40 minutes
Level: Medium
Quantity: For two to four

Ingredients:
Risotto:
200-250 g of risotto rice, arborio rice is usually available in the store, which is my preference for making risotto
About 400 ml of dry white wine
200 g of grated parmesan
3-4 tablespoons of olive oil
1 large onion finely chopped
3-4 medium cloves of garlic finely chopped
About 100 g of 82% butter
200 g frozen green peas or fresh green peas
200 g of asparagus, the ends cut off at a length of about 3 cm and halved, the soft parts of the rest of the asparagus stalks chopped into small pieces
150 g of leek, finely chopped
150 g of broccoli chopped into small pieces
A handful of fresh dill chopped
A handful of fresh parsley chopped
Black pepper and sea salt to taste

Risotto cakes:
Leftover risotto the day before
A couple of tablespoons of flour for breading
For breading an egg
Breadcrumbs for breading
Olive oil for frying

For the tomato sauce:
400 g can of chopped tomatoes
2 cloves of garlic
1 chili, chopped
Sea salt and black pepper to taste
A small handful of basil leaves for seasoning
A handful of grated parmesan for sprinkling on top of the food

Preparation:
Risotto:

  1. Chop the onion and garlic, heat the olive oil in a heavy-bottomed pot on medium heat, and lightly fry the onion and garlic. Under no circumstances should the onion be allowed to brown.
  2. After a few minutes, add the risotto rice, stir, and fry for about a minute with the onion and garlic.
  3. Add half the amount of white wine to the rice and reduce the heat to low, stir the food often, the rice must not burn on the bottom under any circumstances.
  4. When the liquid evaporates, add water or broth. Some say that you should use stock, but in my opinion, the risotto is even lighter and better than just using water. The flavors come from rice, wine, parmesan, and spices.
  5. Add water until the rice tastes semi-soft. Then add the other half of the white wine and mix as before. The more you stir the risotto, the better it will be, the starch will get out of the rice grains nicely and the risotto will be sticky and silky as it should be. Season the risotto with black pepper and sea salt.
  6. At the same time, chop the greens. Cut the ends of the asparagus about 3 cm long and cut them in half lengthwise. Cut the remaining asparagus stalks into thin slices. Finely chop the leek, finely chop the dill and parsley. Chop the broccoli tops into small pieces.
  7. When the wine has almost evaporated and soaked into the rice grains, add all the chopped greens – asparagus, peas, leeks, dill, parsley, and broccoli.
  8. Stir and let it simmer for a few minutes with the rice. Green risotto tastes best when all the green vegetables are semi-soft and slightly crunchy.
  9. Add grated parmesan, mix, and add butter. Remove the risotto from the stove and let the butter melt. Stir the risotto and transfer immediately to plates.
  10. To serve, add olive oil to the risotto, sprinkle with grated parmesan, and sprinkle with black pepper.
    When serving risotto, there could also be a plate with grated parmesan, to shake additionally, a black pepper grinder, and a pitcher of olive oil.
    Done!!

Risotto cakes:
If you cannot eat all the risotto, it is a very good option to make breaded risotto cakes the next day

  1. Prepare the sauce. Chop the garlic, pour a little olive oil into the pan, and lightly fry the garlic, add a 400 g can of chopped tomatoes, let it boil, and cook for a few minutes until the sauce thickens slightly.
  2. Chop a small handful of basil, add to the sauce, and season with ground black pepper and sea salt.
  3. Prepare the risotto cakes. To do this, shake some flour and breadcrumbs on the plates. Beat 1-2 eggs.
  4. Heat the olive oil in a heavy-bottomed pan over medium heat.
  5. Shape the remaining risotto into balls of the desired size, press them flat, and bread them first in flour, then in egg and breadcrumbs.
  6. Fry the risotto cakes until golden brown on both sides.
  7. Put the sauce on a plate, arrange the risotto cakes neatly on top of the sauce, and garnish with a sprig of basil.
    If desired, sprinkle with grated parmesan and black pepper.
    Ready!!

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