Serves: 6-8

INGREDIENTS:

For the Risotto Base:

• 1 liter vegetable or chicken broth
• 2 tbsp. olive oil or cumin oil
• 1 large onion, peeled and finely chopped
• 4-5 sticks celery, trimmed and finely chopped
• 600 g brown rice
• 250 ml dry white wine

For the Risotto:

• 2 bunches asparagus, woody ends removed and discarded
• 700 ml vegetable or chicken broth
• 50 g coconut oil
• 1 bunch fresh mint, leaves picked and finely chopped
• Zest and juice of 2 lemons
• Sea salt
• Ground black pepper
• Extra virgin olive oil or avocado oil

INSTRUCTIONS:

1. Chop the asparagus into discs, keeping the tips whole.
2. In a separate saucepan, bring the vegetable or chicken broth to a simmer.
3. In a large pan, add the olive oil and sauté the chopped celery and onion until soft.
4. Stir in the brown rice and add the dry white wine. Increase the heat and keep stirring.
5. Gradually add the simmering broth to the rice, one ladle at a time, stirring well after each addition. Allow the broth to be absorbed before adding more. Continue this process until all the broth is absorbed, and the rice is cooked. Set the risotto base aside.
6. In another saucepan, bring half of the remaining broth to a simmer. Add the risotto base and the chopped asparagus.
7. Simmer until most of the broth has been absorbed. Then, add the rest of the broth in batches, stirring well, until the rice and asparagus are cooked to your desired tenderness.
8. Turn off the heat, and stir in the coconut oil, chopped mint, lemon zest, and lemon juice.
9. Taste the risotto and adjust the seasoning with sea salt and ground black pepper, as needed.
10. Drizzle with extra virgin olive oil or avocado oil before serving.

Enjoy your delicious and flavorful asparagus risotto!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

Here are some variations you can try for the asparagus risotto recipe:

1. Creamy Parmesan Asparagus Risotto: Stir in 1/2 cup grated Parmesan cheese at the end of cooking to make the risotto extra creamy and cheesy.
2. Mushroom and Asparagus Risotto: Add sliced mushrooms along with the asparagus for a hearty and earthy flavor. You can sauté the mushrooms separately and mix them into the risotto.
3. Lemon Garlic Asparagus Risotto: Enhance the lemony flavor by adding more lemon zest and minced garlic to the risotto.
4. Chicken and Asparagus Risotto: Add cooked and shredded chicken to the risotto to make it a complete one-pot meal.
5. Spinach and Asparagus Risotto: Toss in a handful of fresh baby spinach leaves along with the asparagus during the last few minutes of cooking for extra greens.
6. Sun-Dried Tomato and Asparagus Risotto: Add chopped sun-dried tomatoes for a burst of sweetness and tanginess.
7. Pesto Asparagus Risotto: Mix in a few tablespoons of basil pesto at the end to infuse the risotto with a delightful herby flavor.
8. Grilled Asparagus Risotto: Instead of cooking the asparagus in the broth, grill or roast the asparagus separately and place it on top of the finished risotto.
9. Coconut Milk Asparagus Risotto: Replace some of the broth with coconut milk for a creamy and slightly sweet twist.
10. Roasted Garlic Asparagus Risotto: Add roasted garlic cloves to the risotto for a rich and nutty flavor.