Spring Lemon Saffron Risotto With Asparagus

Elevate your dining experience with this vibrant Spring Lemon Saffron Risotto, infused with the delicate flavors of saffron and brightened by fresh lemon.

Cooking Time: 35 minutes

Serves: 1

ingredients

• INGREDIENTS:

• 2 cups asparagus

• 1 tsp cumin

• 1/4 tsp black pepper

• 2 tbs Ghee

• 1 cup risotto

• 1/2 lemon

• 2 pinch saffron

• Maldon or sea salt

Instructions

1. Grind saffron with a few drops water and let sit until dissolved

2. Bring water to a boil, set aside.

3. Sauté cumin seeds in ghee. Add risotto, diced asparagus and other ingredients to saute pan.

4. Add 1 cup of boiling water to sauté pan and lower heat to simmer.

5. Continue adding 1 cup of boiling water every five minutes.

6. Serve with fresh mint or cilantro.