Introducing our new obsession - green risotto with asparagus and broccoli.
The ULTIMATE comfort food for a rainy day, it'll have you coming back for seconds...
Topped with a sprinkle of Parmesan and parsley, it’s the kind of dish that’s warm, cozy, and perfect for curling up with when the weather’s gloomy outside.
Ingredients:
- 5-6 asparagus shoots
- Handful spinach blanched
- 1 c broccoli florets
- 1/2 onion diced
- 3 cloves garlic minced
- Juice and zest from 1/2 lemon
- 1 c risotto rice
- 1 tbsp olive oil
- 1/2 tbsp smoked paprika
- 2 c bone broth
- 1/4 c finely grated Parmesan
- Pinch chilli flakes
- Fresh parsley
- Salt and pepper to taste
Method:
1. Cut asparagus in half and place the bottom half in a blender with the spinach and 1/4 c water and blend until smooth then set aside.
2. Heat oil in a pan and add in risotto rice and toast for 1 min then add in onion and one cup of bone broth and stir frequently add in smoked paprika and chilli flakes and simmer on low until all the liquid is absorbed.
3. Add in lemon juice and zest and the other cup of bone broth and stir frequently until most of the liquid is absorbed.
4. Lastly add in broccolini, asparagus, spinach asparagus mixture Parmesan and herbs and simmer until the rest of the liquid is absorbed and it becomes creamy!
5. Serve with extra Parmesan and parsley xx
