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 |
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