- Asparagus - 450 Grams
- broth kayan lambu - 5 kofuna waɗanda
- man zaitun - 2 abubuwa. spoons
- man shanu - 2 + 2 Art. spoons
- albasa - 100 Grams (sliced)
- Arborio shinkafa - 300 Grams
- farin giya - 0,5 kofuna waɗanda
- cuku cakuda cakuda - 4-5 Art. spoons
- gishiri, barkono - 1 yanki
Heat 2 tbsp. creamy da 2 tbsp. l. man zaitun a cikin wani sauté kwanon rufi a kan matsakaici zafi. Yayin da man ya fara kumfa, toya albasa har sai da taushi. Ƙara shinkafa da motsawa yayin dafa abinci na minti 2. Salt da barkono. Ƙara ruwan inabi da kuma motsawa yayin dafa har sai ta boils. Ƙara ɗan bishiyar bishiyar asparagus da 1/4 kopin broth. Ka yi ƙoƙarin kiyaye shinkafa daga danko. Kamar yadda shinkafa fara farawa danshi, ƙara ƙarin broth. Yi maimaita mataki na gaba kuma ka hada da shinkafa sosai, adana yawan taro. Add karin bishiyar asparagus, bayan kimanin minti 12 Ku cigaba da ƙara broth da motsawa Bayan kimanin minti 18, ƙara man shanu, cuku da kuma haɗuwa. Ƙara broth. Ku kawo shinkafa har sai an shirya. Kuma zaka iya hidima a teburin.
Ayyuka: 4-6