Name: MUSHROOM & ASPARAGUS LEMON RISOTTO
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 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; 2 Whole Lemons (zest & juice); 3 cloves garlic; 3/4 tsp Salt; 1 tsp Freshly Ground Black Pepper; 1/2 cup olive oil

May 6, 2019

MUSHROOM & ASPARAGUS LEMON RISOTTO

Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!

Servings 4 servings

Prep Time 15 Minutes

Cook Time 20 Minutes

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

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!

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by Zee Chef

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Ingredient: Turmeric

FREEKEH FRESH

BROCCOLI RICE

MUSHROOM & ASPARAGUS LEMON RISOTTO

MUSHROOM & ASPARAGUS LEMON RISOTTO

Ingredients

Instructions

Recipe Notes

CAULIFLOWER TABBOULEH SALAD

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Ingredient: Turmeric

FREEKEH FRESH

BROCCOLI RICE

MUSHROOM & ASPARAGUS LEMON RISOTTO

MUSHROOM & ASPARAGUS LEMON RISOTTO

Ingredients

Instructions

Recipe Notes

CAULIFLOWER TABBOULEH SALAD

DID YOU KNOW?

Recipe Search