Asparagus risotto

1582 g
Delicious and easy meal.
Duration:PT35M
Servings:4
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
1288kcal
gluten free
nut free
dairy free
gluten free
recipe
food