From our family kitchen
Asparagus Risotto with Ricotta and Crushed Brazil Nuts
Published
Preparation Time: 10 minutes
Cooking Time: 20 - 30 minutes
Serves: 6
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 4 tall asparagus stalks
- 1 tbsp. Lucy Bee Coconut Oil
- 1 red onion, chopped
- 400g risotto rice
- 500ml vegetable stock
- 1.3 litres of water
- 150g green pesto (check if vegetarian)
- 100g ricotta
- 5 brazil nuts, crushed
- Handful parsley, chopped
- Himalayan Salt and Whole Black Peppercorns, ground, to season
Method
- Use a potato peeler to slice ½ of each asparagus stalk into ribbons then set aside.
- Add the Lucy Bee Coconut Oil to a deep frying pan and when hot, add the onion and sauté for 1 minute then add the rice, stir and fry for 2 minutes.
- Add the stock, stir and cover. Leave this for about 3-4 minutes, until the liquid is almost all absorbed.
- Add 500ml of water and repeat as above. The liquid should be absorbed before adding more.
- Add the remaining water, stir, cover and leave for 5-6 minutes or until the water has been absorbed and the risotto is a sticky texture.
- Stir in the pesto, ricotta, asparagus and continue to cook for 1-2 minutes until the asparagus has softened/cooked.
- Remove from the heat and top with a handful of crushed brazil nuts and chopped parsley. Season as required.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story