Spring is the time to leave the dull of winter behind and adjust to the increasing heat and moisture in the air. The fresh, light, and drying qualities of asparagus and saffron are a welcome relief after months of eating heavier winter foods. The famously diuretic nature of asparagus supports the body’s ability to expel excess fluid and cleanse the blood, encouraging radiant skin and optimal energy levels. The lemon, cumin, and black pepper add the right amount of warmth to make this a balanced meal that supports healthy digestion. This recipe is suitable for vata, pitta, and kapha, making it ideal to serve to a group of friends or family at your next picnic.
- 2 cups asparagus
- ¼ teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 tablespoons ghee
- ¼ of a lemon (juice only)
- 1 cup risotto
- 2 pinches saffron threads
- ½ teaspoon mineral salt
Grind saffron with a mortar and pestle. Add a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.
Bring 1 quart of water to a boil and lower heat. Clean and dice asparagus.
Sauté the cumin seeds in ghee in a large pot. Add risotto, asparagus, black pepper, saffron, and lemon to the cumin while the seeds are still aromatic—before they begin to brown. Sauté for an additional 30 seconds.
Add salt and 1 cup of the boiling water and lower heat to a simmer. Continue adding 1 cup of the boiling water every five minutes until you have added all the water. Taste the risotto for doneness. It should be soft and have a slight bite.
Add a little parmesan if desired for a classic garnish. Vegans can substitute ghee with coconut oil.