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Ayurveda Recipe – Asparagus Saffron Risotto with Lemon

Ayurveda Asparagus Saffron Risotto with Lemon

With the amazing weather we have had recently asparagus saffron risotto with Lemon is a great way to celebrateItalian style! Asparagus, saffron and lemon are naturally refreshing ways to purify your blood after a long dreary winter.

The dish helps your body adjust to the new heat. Asparagus, high in potassium, is cooling, drying and astringent. It is a cooling diuretic, like saffron, and purifies the blood so that you feel light and calm as the temperature steadily increases.

Saffron brings a healthy glow to the body after winter. It is a nourishing purifier that invigorates and moves the blood while cooling it. Saffron circulatory properties are useful in Pitta disorders with blood stagnation including inflammation, arthritis and acne. It helps improves eyesight and enhances digestion.

An Ayurveda diet is tailored to your individual body type and the specific imbalances you are working with at any given time resulting in you feeling nourished and energised. Watch as you eat less but feel more satisfied because what you are eating truly nourishes you.

Ayurvedic science believes all disease begins in the digestive tract. Therefore, the correct food is a pivotal factor in maintaining a healthy lifestyle. By eating a healthy diet that is ideal for your body will result in you experiencing optimal health.

For a bespoke dietary plan contact us for a detailed consultation with our Ayurveda Doctor.

SERVINGS: 4
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES

Ingredients

  • 2 cups Asparagus
  • 1/4 tsp BLACK PEPPER
  • 1tsp CUMIN
  • 2 tbsp GHEE
  • 1/4 whole LEMON
  • 1 cup RISOTTO
  • 2 pinch SAFFRON
  • 1/2 tsp SALT (MINERAL SALT)

Preparation

  1. Grind saffron with a mortar and pestle. Place a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.
  2. In a separate pot bring 32 Oz of water to a boil and set aside.
  3. Clean and dice asparagus.
  4. Sautee the cumin seeds in ghee in a large pot.
  5. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Sautee for an additional 30 seconds.
  6. Add 8 oz of boiling water and lower heat to a simmer. Continue adding 8 oz of boiling water from the other pot every five minutes