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

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

To cook, you need four portions:

• 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 still a bit difficult)
• 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 it works

Peel the onion, garlic and ginger and dice into small pieces.
Fry in a pot 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 leave.
Now open the turmeric capsules and add the contents.
Also add the wild garlic.

Stir and cook.
In the meantime, break off the woody end of the green asparagus, cut the good end into pieces, briefly caramelize 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 crunchy.
When the rice has reached the risotto consistency, season with salt and pepper.

The lemon water refreshes the asparagus very much...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

 

Enjoy your meal!

Your QIDOSHA team