Here's another recipe for you today... vegan and incredibly delicious!

We've cooked it a few times already and it's been very well received by friends and guests.

To cook four servings you will need:

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

Here's how it works

Peel and finely dice the onion, garlic, and ginger.
Sauté in a pot with ghee until translucent.
Add the risotto rice and deglaze with the coconut milk.
Then add the vegetable broth and simmer for about 30 minutes.
Now open the turmeric capsules and add the contents.
Add the wild garlic as well.

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

The lemon water is very refreshing for the asparagus...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 reducing Kapha

Bon appetit!

Your QIDOSHA Team