Lemon Saffron Risotto with Asparagus

Lemon Saffron Risotto with Asparagus Recipe for Sage & Fettle Ayurveda with Angelina Fox, ERYT500, YACEP, Ayurveda Health Counselor and Yoga Teacher

 

Lemon Saffron Risotto with Asparagus Recipe for Sage & Fettle Ayurveda with Angelina Fox, ERYT500, YACEP, Ayurveda Health Counselor and Yoga Teacher

Lemon Saffron Risotto with Asparagus

This is a wonderful dish to support kapha in spring. The warmth of the saffron and lemon add a little brightness to this risotto.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Kapha, Spring
Servings 4 Servings

Ingredients
  

  • 1 Bunch Asparagus Chopped into 1" pieces
  • 1 Lemon
  • 1 Shallot Finely Chopped
  • 3 Cloves Garlic Minced or Crushed
  • 1 Cup Risotto (Arborio Rice)
  • Black Pepper To Taste
  • 2 pinches Saffron Strands
  • 2 Tsp Cumin Powder
  • 2 Tbsp Ghee Oil of choice
  • 1 Cup Vegetable Broth Low or No Sodium
  • 4 Cups Water Boiled and Hot

Optional Ingredients

  • ¼ Cup Sherry Replace 1/4 cup of the boiled water if using.
  • Nutritional Yeast
  • Goat Cheese

Instructions
 

  • Wash asparagus and trim ends. Cut into 1 inch pieces.
  • In a pot, warm 1 Tbsp of ghee on low heat and add black pepper and asparagus. Sauté with the lid over the pot until tender, about 5-10 minutes. Stir frequently to avoid burning.
  • Add 1 tsp cumin to asparagus and sauté about 1 more minute. Add more ghee if needed. Remove asparagus from pot and set aside in a bowl or dish.
  • In a separate pot, bring 4 cups water to boil in an electric kettle or stove top pot. When water reaches a boil, remove from heat and set aside.
  • Warm remaining ghee on medium heat in same pot as before and stir in garlic and shallot. Sauté until aromatic and onion is translucent, about 2-5 minutes, then add remaining cumin and sauté 1 additional minute. Stir in risotto until fully coated and sauté about 2 minutes, stir regularly to keep from burning.
  • Reduce heat to low and add 1 cup of the hot water and saffron strands. Stir well. Return heat to medium and bring to a simmer. Lower heat to maintain simmer and stir regularly, and add vegetable broth (and sherry if using) and boiled water in 1 cup increments until rice is thoroughly cooked, about 20 minutes. You may not use all of the water, or you may need more.
  • Once rice is fully cooked, reduce heat to low and squeeze the juice of the lemon in and stir in with asparagus pieces. Let sit for five minutes on low heat, then stir.
  • Serve warm and sprinkle with nutritional yeast or goat cheese, if desired.

Notes

You can also leave the asparagus in the pot and cook with the risotto if you prefer. If doing this, sauté the garlic and shallot before adding the spices. 
 
Instead of sautéing the asparagus, you can also roast in the oven.
 
If you want a pretty golden color for the risotto, eliminate the broth and only use water. 
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