Dreamy Spring Asparagus Risotto




3/4 cup organic basmati rice

32 oz organic veggie stock

1 bunch spring asparagus

1 shallot

2-3 Tbsp ghee

1 tsp dried oregano

1/8 tsp pink Himalayan salt

2-3 sprigs of fresh dill

1 Tbsp fresh lemon juice


Sauté diced shallots in 2 Tbsp of ghee on a medium-low temp. Add salt and dried oregano to bloom. Add rinsed and drained rice. Stir for 1 minute. Add clean asparagus chopped into bite sized pieces. Add 1 cup of veggie stock and stir. Once the veggie stock is fully absorbed, add another cup. Stir continuously. Keep adding and stirring in 1 cup of veggies stock at a time until the veggie stock is almost gone. When you have about two cups of veggie stock left, add lemon juice, dill and another optional Tbsp of ghee (this makes it creamier). Stir. Add last two cups of stock incrementally. Rice should be soft, if not, add water and continue the process. Once rice is soft, let it cool for a few minutes and enjoy!