Zee Chef
Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings


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


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.


Bon appetite!
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  • 5 stars
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