(With LOVE from Italy) 

Ingredients:

• 1 cup Arborio rice
• 1 cup asparagus (chopped)
• 1 cup green peas (fresh or frozen)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup white wine (optional)
• 4 cups vegetable broth (warmed)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp ground turmeric
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent.
2. Add the Arborio rice and stir for 2 minutes until the rice is well-coated with oil.
3. If using, add the white wine and cook until it has evaporated.
4. Add one ladle of warmed vegetable broth to the rice, stirring constantly until the liquid is absorbed. Continue adding the broth one ladle at a time, allowing each to be absorbed before adding the next.
5. When the rice is halfway cooked (about 10 minutes in), add the chopped asparagus and green peas to the pan.
6. Continue to cook and stir, adding the broth until the rice is creamy and cooked through.
7. Stir in the ground turmeric, grated Parmesan cheese, salt, and pepper.
8. Serve warm, garnished with additional Parmesan if desired.

Protein per serving:

• Approximately 12g per serving.

Ayurvedic Sidenote:

This risotto is perfect for balancing Pitta dosha with cooling ingredients like asparagus and peas. The creamy texture is enhanced by the soothing properties of turmeric and olive oil. The dish is both nourishing and light, making it ideal for Pitta.