Spring Asparagus & Wild Garlic Risotto

“Food is about love, pleasure & joy and with all the energetic shifts happening right now there are those spring days where grounding soul food is needed.

Serves 4 | Pre time 5 minutes | Cook time 40 minutes

Ingredients

1 tbsp organic coconut oil
1 tbsp miso paste
2 tbsp shoyu
500 ml veg stock (use gut healing broth from Feb)
200g arborio rice (soaked overnight)
2 tbsp rice wine
1 tbsp toasted sesame oil
3 garlic cloves, peeled and chopped
150g asparagus
150g broad beans
Handful of freshly foraged wild garlic
Handful parsley

Make it

Heat the coconut oil in a pan then add the rice. Stir and cook for a few minutes,
Add the garlic then immediately the Shaoxing rice wine and simmer for 20 seconds before adding a cup of stock, the shoyu, and miso paste.

Stir well and put the lid on. Check every 5 minutes that the rice isn’t sticking to the bottom. Add more stock as the rice cooks. After 10 minutes add the beans and asparagus.

Keep stirring and add more stock if needed.

After 20 minutes, taste to see if the rice is cooked. When cooked through add a enough water so that the rice is slightly soupy. Stir in the sesame oil, sesame seeds and wild garlic.

Serve up and sprinkle a few more sesame seeds on top and a touch of parsley

Healing Notes

  • Asparagus may improve fertility! And is just about creeping back into farmers markets etc as i write this. It acts as a prebiotic, feeding good bacteria in the gut & is anti-inflammatory. It’s good for the heart and is a natural diuretic, which can help rid the body of excess salt and fluid, making it especially good for people suffering from edema and high blood pressure. It also helps flush out toxins in kidneys and prevent kidney stones
  • Broad beans have a spiritual symbolism of regeneration after death … like the spring of which they are ready to be eaten

For information on how to get super powered by nature. And to work with healing nutritionist, herbalist & elixir creator Laura Williams – The Secret Inspirer head here.

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