Saffron Asparagus Risotto

Course Main Course, Rejuvenate Phase


  • soup pot


  • 1 c. arborio rice
  • 1 shallot sliced
  • 3 c. water or vegetable stock
  • 1 bunch asparagus
  • 2 Tbsp. ghee
  • ¼ lemon juiced
  • pinch saffron
  • ¼ tsp. paprika powder
  • ¼ tsp. turmeric powder
  • ½ tsp. salt


  • In a large soup pot sauté the shallots until they are translucent, adding water if they stick to the pot.
  • Add the Arborio rice and ghee.
  • Cook for another 5–10 minutes, stirring frequently and adding water, if needed.
  • Add 3 cups of water or vegetable stock, cover, and bring to a boil.
  • Reduce the heat once the water boils, and cook for about 20 minutes or until most of the water is absorbed.
  • Stir in the asparagus, lemon juice, and remaining spices. Cook until the remaining water is absorbed, stirring if necessary to prevent the mixture from sticking.