MUSHROOM & ASPARAGUS LEMON RISOTTO
Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
Ingredients
Method
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.
Notes
Bon appetite!
Long time supporter, and thought I’d drop a comment.
Your wordpress site is very sleek – hope you don’t mind me
asking what theme you’re using? (and don’t mind if I steal it?
:P)
I just launched my site –also built in wordpress like yours–
but the theme slows (!) the site down quite a bit.
In case you have a minute, you can find it by searching for “royal cbd”
on Google (would appreciate any feedback) – it’s still in the
works.
Keep up the good work– and hope you all
take care of yourself during the coronavirus scare!
Hello Justin,
I have hired a developer to build this website for me.
I can ask him if you want.
Regards