ASPARAGUS + PEA RISOTTO
INGREDIENTS:2 tbs ghee
2 medium leek - white part chopped
2 cloves garlic
1/2 tsp dried oregano
1 small head cauliflower - grated
Bone broth - as needed
1 bunch asparagus - chopped
1 cup frozen peas
1 tbs lemon juice
Nutritional yeast to serve
30g fresh parsley - chopped
METHOD:Place a large pan over a medium heat and add ghee. When heated add leeks and garlic and cook softly. Add oregano to the pan and stir through. Add cauliflower and stir through. Ladle one large spoonful at a time of bone broth into the risotto, stirring between, until cauliflower is tender. Stir through asparagus and peas and let heat through for 2-3 minutes on a low heat. You may need to add another ladle of broth if it becomes too dry. Gently stir through the lemon juice and nutritional yeast. Serve in bowls and top with olive oil and parsley.