Intuitive Recipe: Spring Asparagus Risotto

The arrival of asparagus announces the true coming of spring. The new shoots are full of phytonutrients that bring freshness into the body after a long winter. Asparagus purifies the blood and releases toxins through the urinary tract (often accompanied by a funny smell caused by the substance asparagine!). It’s diuretic properties can help reduce puffiness and is beneficial for balancing kapha dosha, (just be careful of too much dryness, depending on your constitution). The slippery quality of cooked asparagus coupled with it’s cold astringency also helps sooth inflammation. Enjoy this fresh springtime recipe and take in all the healing benefits of asparagus!

Spring Asparagus Risotto
Serves 4 as a side dish, 2-3 as a main dish 

Ingredients 

• Short-grain, starchy rice (like arborio or sushi rice) 
• ~20 stalks of asparagus (adjust based on length and thickness), bottoms trimmed off, spears cut and bodies cut into discs or 1/2-1 inch pieces 
• ~1/2 cup of chopped shallots (can also use onions, spring onions, leeks)
• 1-2 fresh garlic cloves (optional) 
• Olive oil, ghee, and/or butter 
• 1/4 – 1/2 cup of parmesan cheese (can substitute another cheese if desired, or a small amount of milk or extra butter) 
• Salt 
• Black pepper 
• Lemon
• ~4 cups of Chicken, veggie broth or water 
• Fresh herbs (e.g. thyme, mint, basil) 

Instructions

Use your senses, creativity and natural intuititon while cooking! Enjoy the fresh spring energy present in the asparagusu and fresh herbs if you have them.

Heat a sauce pan or large pot over medium heat 

Add 1 TBSP of oil, ghee or butter 

Once warmed, add a few pinches of salt, black pepper to taste 

Stir in the shallots and cook for a couple of minutes (optional to add chopped garlic cloves for the last minute)

Add the rice and stir to coat and cook for another couple of minutes 

Slowly add the stock or water, about 1/2 cup at a time until it’s absorbed 

Continue adding stock and gently stirring to prevent rice from sticking, until rice is tender (~20 minutes) 

The add the asparagus spears and pieces and cook for another couple of minutes, until they are tender 

Squeeze in 1/4 of a lemon (can add more to taste) and grate in parmesan until you get desired creamy texture

Option to top with fresh herbs 

Information sources: Joyful Belly