Today we have another recipe for you... vegan and super delicious!

We have cooked it a few times and it has been very well received by friends and guests.

To cook, you will need four servings:

• 1 onion
• 2 cloves of garlic
• 1 thumb-thick piece of ginger
• 400 ml coconut milk
• 300 g risotto rice
• vegetable broth
• Wild garlic dried or fresh (currently a bit difficult)
• 8 cherry tomatoes
• 300 g green asparagus
• cane sugar
• 6 turmeric extract capsules or turmeric spice
• Salt & Pepper
• A little lemon juice (about 1/2 #lemon)

How it works

Peel the onion, garlic and ginger and dice them finely.
Fry in a pan with ghee until translucent.
Add the risotto rice and deglaze with the coconut milk.
Then add the vegetable stock and simmer for about 30 minutes.
Now open the Curcuma capsules and add the contents.
Also add the wild garlic.

Stir & cook.
In the meantime, break off the woody end of the green asparagus, cut the good end into pieces, and briefly caramelize it in a pan with the cane sugar.
Add the tomatoes whole.
Add about 1 tablespoon of ghee and lemon juice and fry until the asparagus is cooked but still crunchy.
When the rice has reached the consistency of risotto, season it with salt and pepper.

The lemon water refreshes the asparagus greatly...it also strengthens the immune system, stimulates digestion, promotes concentration, and regulates the acid-base balance.

Ayurvedic effects of asparagus

• balances Vata and Pitta
• strongly Kapha reducing

Bon appetit!

Your QIDOSHA Team