Perfect for those cooler spring days, this vegetarian risotto elixir is warm and tender. Bright and simple. With easy to omit ingredients to make vegan, depending on what you're in the mood. Enjoy for lunch, dinner, or as a tasty snack. Please see recipe below…

Cooking is one of my pleasures in life, thoughtfully balanced and prepared with the six tastes. Supporting the satiation of appetite. An Ayurvedic cooking practice to promote fullness and help strengthen agni, reducing excessive snacking throughout the day that can deplete agni over time.

How to Make

Gather the ingredients- large skillet or pan / pot, dry and liquid measuring cups and spoons, vegetables and herbs, heat resistant spoon for stirring, cutting-board, knife, EVOO, salt and pepper, cheese grater.

Wash your hands.

Set the mood - Inhale deep into your belly three times. Visualize a plant or tree roots sprouting from the bottom of your feet and into the floor beneath you and into the soil.

Prep the Vegetables

Next, peeling and chopping the onion. Then, adding them to a large skillet / pot heating over med-high with enough oil to cover the bottom; sauteing until translucent.

Cooking the Risotto

Now, add the Arborio rice to sauteed onion and heat for up to one minute. Pour 1 cup of water or store bought or homemade vegetable broth, stir. Once simmering, turning the heat to med-low. Continuing to stir occasionally to prevent risotto from sticking to the bottom of pan. When broth has cooked into the rice, about 80%, add 1/2 -1 cup of water/vegetable broth or until it covers rice completely. Repeat last step, only adding enough water/broth to cover the rice. Then, when 80% absorbed, repeat until risotto is completely cooked. The consistency will look cheesy and be creamy in texture. Remove from heat.

Finale

Grate parmigiano reggiano if enjoying until your heart is content, or about 1/3 C per person. Now, combine the arugula, parsley, green onion, lemon juice, 1 tsp EVOO, pinch of salt and pepper. Toss ingredients together with clean hands. Finally, fold in parmigiano reggiano (optional) first and then the arugula mix. Plate, top with lemon zest and more parmigiano (optional) and pinch of salt. Enjoy!

Music Pairing

LOVING this mix right now while creating, making, and enjoying this recipe!! Please let me know in the comments if you do too?

Recipe

Difficulty: remembering to stir the risotto and adding vegetable broth before it sticks to the pan is the most difficult part.

Serves 2

Prep : 15 min

Cook : 35 min

Total : 50 min

Organic ingredients

Thyme Risotto

• 1 C Arborio rice

• 1/2 medium Sweet Onion, medium chop

• 9 g / 32 oz / 1.5 TBS Green onion, one stem, sliced into 1/4” rounds

• Thyme, 2 teaspoons, de-stemmed

• 1 TBS flat leaf Italian Parsley, gentle chop

• 1/3-1/2 C Parmigiano Reggiano (optional)

• 1/2 C Arugula / small handful

• 0.5 oz Lemon juice / Juice of 1/2 a Lemon

• Lemon zest to garnish (optional)

• EVOO

• Salt and Pepper, to taste

• 3 C homemade Simple Vegetable Broth / store bought / filtered water

Directions

1. Begin by peeling and chopping the onion. Then, adding them to a large skillet / pot heating over med-high with enough oil to cover the bottom; sauteing until translucent.

2. Now, adding the Arborio rice, 1 cup of vegetable broth, 1/2 tsp salt, 1/4 tsp pepper, stirring to incorporate. Once simmering, turning the heat to med-low. Continuing to stir occasionally to prevent risotto from sticking to the bottom of pan. When broth has cooked into the rice, about 80%, add 1 cup of vegetable broth. After the last step add 1/2 C vegetable broth at a time. Then, when 80% absorbed, repeat until risotto is completely cooked. The consistency will look cheesy and be creamy in texture. Taste, adding more salt and pepper here if needed. Remove from heat.

3. Next, I combine the arugula, parsley, green onion, lemon juice, 1 tsp EVOO, pinch of salt and pepper. Tossing ingredients together.

4. Finally, fold in parmigiano reggiano (optional) first and then the arugula mix. Plate, top with lemon zest, splash of lemon juice, more parmigiano (optional), and pinch of salt. Enjoy!

Nutrition facts with 1/2 C Parmigiano Reggiano.

Curious about other ingredients and recipes? Search for elixir recipes above; please leave kind comments below.