About the Recipe
A creamy, warming dish featuring seasonal asparagus, digestion-boosting spices, and a grounding rice base.
Ingredients
1-2 tbsp ghee (or make your own ghee) or coconut oil
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary
1/8 tsp fresh-ground black pepper
1/2 cup arborio rice (washed and drained)
1 cup chopped asparagus (tender tips preferred, but stems can be chopped small to reduce strings)
1 tsp Himalayan salt (or to taste)
3 cups hot water or vegetable broth (add more as needed) (I usually keep this simmering in a separate pan)
1/4 cup fresh Parmesan cheese, grated
1 tbsp fresh parsley or cilantro (for garnish)
Preparation
Heat 1 tbsp of ghee (or coconut oil) in a pot over low heat.
Once the ghee/oil is hot, add oregano, thyme, rosemary, and black pepper, and let them sizzle until you smell their aroma.
Add chopped asparagus and 1/2 tsp of the salt and saute until bright green.
Remove the asparagus from the pot, but try to leave some of the spices in the bottom of the pan.
Add a little more ghee (or coconut oil), then add rice and the rest of the salt and stir gently to coat in the spices for 1-2 minutes.
Pour in 1 cup of hot water (or broth).
Stir and cook until mostly absorbed.
Continue adding water (or broth) 1/2 cup at a time, stirring often, allowing liquid to absorb before adding more.
After 20 minutes, add the Parmesan cheese.
Stir the asparagus back in.
Continue cooking and stirring often until rice is soft and creamy, about 25 minutes total.
Garnish with fresh herbs.
Serve warm. Ideal with a side of steamed greens or warm beetroot salad.
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