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Wild garlic risotto with green asparagus

Today another recipe for you... vegan and delicious!

We have already cooked it a few times and it was also very well received by friends and guests.

For cooking four servings you need:

  • 1 onion
  • 2 cloves of garlic
  • 1 thumb-thick piece of ginger
  • 400ml coconut milk
  • 300 g risotto rice
  • Vegetable broth
  • Dried wild garlic or fresh (still a bit difficult at the moment)
  • 8 cherry tomatoes
  • 300 g green asparagus
  • Cane Sugar
  • 6 turmeric extract capsules or turmeric spice
  • Salt & Pepper
  • Some lemon juice (about 1/2 #lemon)

Here's how

Peel the onion, garlic and ginger and dice 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 turmeric 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, caramelize briefly 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 crisp.
When the rice has reached the risotto consistency, season with salt and pepper.

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

Ayurvedic effects of asparagus

  • balances Vata and Pitta
  • strongly reducing Kapha

Bon appetit!

Your QIDOSHA team

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