Inspired by: Risotto primavera
- Kapha seasonJan – May in the north
Spring Asparagus & Pea Risotto with Lemon
- Serves
- 4
- Portion
- ≈250 g
- Time
- 35 min
- Texture
- Creamy
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Arborio / risotto rice | 1¼ cups | 240 g | 1200 g | |
| Asparagus | 1 bunch | 250 g | 1250 g | |
| Green peas, fresh | 1 cup | 150 g | 750 g | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Vegetable stock (no onion–garlic, home-made) | 4½ cups | 1100 ml | 5500 ml | |
| Lemon juice | 1 tbsp + zest | 15 ml | 75 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint and parsley | 8 g | 40 g | |
| Parmesan (aged — small amounts) | 1½ tbsp | 15 g | 75 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Toast rice in ghee with fennel 2 minutes.
Step 2: Add hot stock gradually over 18 minutes, stirring.
Step 3: Add asparagus pieces and peas for the last 6 minutes.
Step 4: Finish with lemon, herbs and Parmesan.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromShallot→Tofennel seed
- FromWine→Tolemon
Appears in
Related recipes & Indian cousins
Risottos, Pilafs & Grain Dishes
Pumpkin & Sage Risotto
Inspired by Risotto alla zucca
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Soft Polenta with Roasted Root Vegetables
Inspired by Polenta con verdure
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Herbed Quinoa Pilaf with Roasted Carrots
Inspired by Quinoa pilaf
- Vegan if oil replaces ghee
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Warm Bulgur Tabbouleh-style Salad
Inspired by Tabbouleh
- Dairy-free
- Vegan
- Nut-free
- Vata
- Pitta
- Kapha
Vol I · Jan 5January
Makar Sankranti Moong–Rice Vegetable Khichdi
- Vegan if oil replaces ghee
- Gluten-free
- Nut-free
- Vata
- Pitta
- Kapha
Vol I · Mar 5March
Vegetable Dalia Khichdi
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Risottos, Pilafs & Grain Dishes
Risottos, Pilafs & Grain Dishes
Pumpkin & Sage Risotto
Inspired by Risotto alla zucca
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Soft Polenta with Roasted Root Vegetables
Inspired by Polenta con verdure
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Herbed Quinoa Pilaf with Roasted Carrots
Inspired by Quinoa pilaf
- Vegan if oil replaces ghee
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Warm Bulgur Tabbouleh-style Salad
Inspired by Tabbouleh
- Dairy-free
- Vegan
- Nut-free
- Vata
- Pitta
- Kapha
Also good this season
Breakfasts & Porridges
Buckwheat–Spelt Pancakes with Warm Berry Compote
Inspired by American breakfast pancakes
- Vegan if oil replaces ghee
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Millet Breakfast Polenta with Ghee & Maple
Inspired by Breakfast polenta
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Nordic Spiced Barley & Date Porridge
Inspired by Scandinavian barley porridge (byggrynsgröt)
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Rye & Oat Porridge with Stewed Plums
Inspired by Scandinavian rye porridge
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha