Lemon Risotto with Asparagus

Recipe:      

  • 2 cups of chopped asparagus

  • 1-2 cloves of garlic

  • ½ of chopped shallot

  • 1 teaspoon of cumin (powder or seed)

  • 2 tablespoon of olive oil

  • 1/2 – 1 lemon

  • 1 cup of cooking white wine (optional)

  • 1 cup of risotto

  • 2 pinch of saffron (optional)

  • ½ teaspoon of salt

  • ¼ teaspoon of pepper

Directions:

  1. Chop the asparagus, garlic, and shallots.

  2. In a medium fire, sauté the garlic and shallots until fragment in olive oil, and salt and pepper to taste.

  3. If you’re using saffron, grind the saffron and place a few drops of water and continue to grind until fully dissolved. Let it sit for ten minutes.

  4. In a separate pot, boil 1 quart of water and set aside.

  5. Sauté the cumin and olive in a pot

  6. Add the risotto, asparagus, and the other ingredients until fragrant.

  7. Add 1 cup of boiling water and lower to heat to a simmer. Continue to add 1 cup of water or add 1 cup of white wine (optional) from the pot every five minutes.

  8. Continue to stir until creamy and ENJOY!