RECIPES
Pumpkin Sage Risotto With Asparagus and Lemon
by Livestrong_Recipes | Oct 20, 2018
Photo Credit: Susan Marque
- PREP
- 15 m
- COOK
- 45 m
- TOTAL
- 1 h
This creamy risotto boasts all the earthy flavors of the holidays. Asparagus helps prevent cognitive impairment and is also a rich source of glutathione, which helps break down carcinogens. Pumpkin promotes heart health and reduces blood pressure.
INGREDIENTS
SERVES 4
- 1 cup Onion
- 2 stalk , medium celery
- 1 cup Brown Rice
- 1 cup Pumpkin Puree
- 3 cups Vegetable Broth
- 1 fruit lemon
- 2 cups Asparagus
- 1/2 tsp Dried Sage
- 2 tsp Premium White Miso Paste
- 2 tsp Olive Oil, Extra Virgin
- 1/4 tsp Ground Black Pepper
- 1/4 cup Parsley, Raw Fresh
DIRECTIONS
1
Place the oil in the bottom of a large skillet, over medium heat.
2
Add the onion and celery and sauté for a minute or two.
3
Add the pumpkin and then the rice and then ½ cup of broth, stir.
4
As the broth gets absorbed, keep adding it by half cups. You may need to turn down the heat once you have a boil going. Keep stirring (It doesn’t have to be continuous but be sure to keep stirring.)
5
Add the asparagus, sage, and pepper.
6
Continue cooking for 45 minutes while you stir and keep adding broth.
7
Towards the end of cooking mix in the 2 teaspoons of white miso paste dissolved in a little broth and cook for 5 minutes more then turn off the heat.
8
Squeeze in the juice from ½ - all of the lemon depending on how juicy the lemon is and your taste.
9
Garnish with parsley.
