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MUSHROOM & ASPARAGUS LEMON RISOTTO

Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

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

Method
 

For the Risotto
  1. In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
  2. 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.
  3. Stir all together for a few minutes until fragrant.
  4. Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
  5. Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
  1. 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.
  2. Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
  3. This recipe is best served warm but also tastes delicious eaten cold with a side of greens.

Notes

Bon appetite!