| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings | servings |
Ingredients
For the Risotto
- 1 tbsp coconut oil
- 300 grams Fresh Thin Asparagus chopped
- 2 cups Cremini Mushrooms sliced
- 2 cloves garlic minced
- 2 cups Green Onions chopped
- 1 1/2 cups Brown Rice
- 4 cups Water
- 1 cube mushroom stock (I use organic)
- 1 1/2 tsp Turmeric
- Salt & Pepper to taste
For the Risotto Sauce
- 2 Whole Lemons zest & juice
- 3 cloves garlic
- 3/4 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup olive oil
Ingredients For the Risotto
For the Risotto Sauce
|
Instructions
For the Risotto
- In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
- Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
- Stir all together for a few minutes until fragrant.
- Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
- Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
- In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
- Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
- This recipe is best served warm but also tastes delicious eaten cold with a side of greens.
Recipe Notes
Bon appetite!
Powered by WP Ultimate Recipe