Asparagus risotto

Delicious and easy meal.

Ania's Vibrant Kitchen Ania'sVibrant Kitchen

Ingredients:

• 1 cup risotto rice
• 3 cup water/ chicken or vegetable stock
• 1 cup coconut milk
• 100 g mushrooms
• 200 g asparagus
• 2 onions
• 2 cloves garlic
• 2-3 tbsp coconut oil
• pinch salt
• pinch pepper

Instructions:

• In the big pan sauté onions, mushrooms and garlic (cloves) until soft
• Add rice and cover with water/ stock
• cook for 10 min, add coconut milk
• reduce the heat to medium add and continue to boil for 10 min until rice is soft
• add chopped asparagus, cover the pan and cook another 10min
• serve with parmesan, fresh parsley or whatever you fancy
• * if your risotto will get too thick add more water/ stock or milk