SPRING SAFFRON FENNEL RISOTTO

4 servings, takes 30 minutes

INGREDIENTS

• 4 cups veggie broth

• 3 finger pinch of saffron threads

• 3 tbsp ghee

• 1 small leek, chopped

• 1 small fennel bulb, chopped

• 1 stalk celery, chopped

• 1/4 tsp asafoetida powder

• 2 tsp fennel seeds

• 1 cup arborio rice

• 1 cup asparagus, trimmed and chopped

• 1 cup fresh snap peas, chopped

• Salt & black pepper to taste

• Fresh lemon juice for topping

DIRECTIONS

1. Heat veggie stock in medium pot over medium/ low heat. Add the saffron threads to the pot by pinching them in between your fingers.

2. In a separate large pot, heat the ghee over medium heat, add the leeks and cook until soft (about 5 minutes).

3. Add the fennel bulb and celery to the pot with the leeks, saute until soft. Add the fennel seeds and asafoetida powder and cook for a few minutes. Stir in the rice and cook for 2 minutes, until rice is coated in ghee, spices and veggies.

4. Add 1 cup of the simmering stock to the rice mixture and stir until water is absorbed. Continue to add the stock, 1 cup at a time stirring until liquid is absorbed and until all the broth is used and the rice is soft. Add salt to taste.

5. Turn off heat and allow to sit for 5 minutes, Serve with lots of black pepper and lemon juice.

#spring #vata #pitta #lunch #dinner #italian

Notes

• If kapha, use soaked hulled barley (with a spritz of lemon juice in the soaking water, soaked for 2 hours) instead of arborio rice and use 2 tbsp ghee rather than 3 tbsp (the less fat, the better for you).

• Feel free to add in more cooked spring time veggies (especially if kapha), kale or another bitter green would be great!

• Option to top with fresh paneer cheese, cooked tofu, or sprouted mung beans (steamed or unsteamed) for a protein kick!