asparagus risotto

I love asparagus, so when they are in season I eat them a lot! Recent research suggests that asparagus can help ease hangover and protect the liver cells against alcohol toxins. So load on them after a boozy night out! An easy to make dish, packed with flavour and quite filling, ideal as comfort food and for those like me who are gluten free but still want a carb dish.

PREPARATION & COOKING TIME: 45 min

INGREDIENTS FOR 4 PORTIONS:

300gr brown risotto rice

1 vegetable gluten free stock cube, dissolved in 1 litre water

1 teaspoon salt

1 tablespoon olive oil

1 bunch asparagus, cut into little cubes sizes

half glass white wine

2 tablespoons coconut yoghurt

50gr grated parmesan (optional)

• place the olive oil, garlic and onions in a medium put and state for few minutes
• add the white wine and reduce to half volume
• then add the risotto rice and stir well
• gradually add the stock, 1 ladle at the time and stir constantly
• add more stock once the risotto soaks up the previous one
• after 15 minutes add the asparagus and the salt and continue cooking until the rice is cooked
• once risotto is ready, add the coconut yoghurt and stir well.
• taste for adding more salt
• serve in plates and top with parmesan if you fancy

NUTRITIONAL VALUE PER PORTION
energy kcal	404.7
fat	8.6
of which saturated	1.9
carbohydrates	72.0
of which sugars	3.8
fibre	3.2
protein	7.6
salt	0.4