Asparagus,Mint & Lemon Risotto

This post has been a long overdue and for some reason I almost forgot about it.....The Risotto is inspired by Jamie Oliver and it's my first time to try out any of his recipes and I'm glad I did.
To get fresh asparagus in India is a rare thing and I happen to pick them at the Farmer's Market; fresh, green and also organic.The method for cooking  risotto is almost the same as my previous post Yellow & Red Pepper Risotto apart from the flavouring ofcourse...

1 cup arborio rice
1 cup fresh or canned asparagus, cut into desired length
1cup finely chopped onion
2 garlic clove, minced
1 tbs butter
1tbs olive oil
5 cups vegetable broth (or chicken broth)
1/4 cup white wine (optional)
salt & pepper to taste
1/4 cup parmesan cheese (can add more if you like)
2tbs  fresh mint leaves
1tbs lemon zest


In the cleaned skillet cook onions in 1tbs remaining butter over moderate heat, stirring until turned light brown, add garlic and onions, cook until soft. If using fresh asparagus, pre boil or if using canned; add them into the skillet and season with salt and pepper.Keep aside
In a saucepan heat broth and keep at a bare simmer or microwave.

Take a non-stick pan (chances of burning the rice is lesser),add olive oil and keep stirring dry rice for several minutes in the oil over medium-high heat until it is golden, but not burnt. This also helps the rice to release the starch later on, and creates a nice nutty flavour.
Add wine and cook, stirring constantly, until wine is absorbed.If you are not using wine; you can start adding broth.Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed.
Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is 'al dente', about 20 minutes.
Remove pan from heat and stir in the prepared mixture of onion and asparagus , parmesan cheese, mint, lemon zest,salt and pepper to taste.Serves 2.

My tastebuds: the mint and lemon gives risotto a different and a tangy flavour. I didn't like the lemon too much and felt that the flavouring was not complete.


This is my submission to this week's Weekend Herb Blogging, hosted by Cindystar.

Farmers Market - Mumbai

This sunday was not a lazy sunday for me....I got up early than the usual, got ready and carried two cloth bags and went striaght to Bandra, National College Square. Why you may ask was the necessity for me to take up such a task on a sunday morning....I couldn't resist the offer to visit a place, selling only organic products under one roof and directly from the farmers.

Kick start your buying with this nice hand-made paper hats

No question about it

Lovely Red pepper

Gorgeous Purple Cabbage

Fresh Mint

Asparagus - so rare to find fresh ones

Preparation table at one of the stalls

Indonesian Salad with peanut dressing - Gado Gado

There was a food stall serving Indonesian salad, Gado Gado. It is a mixed veggie salad with peanut sauce dressing. The base is mainly peanut butter.The best part about the salad what I noticed around was that,  even the kids enjoyed the veggies....looks like  peanut butter really worked with them.

For me it was a well spent sunday, sourcing out veggies like, cilantro, mint leaves, asparagus, purple cabbage, beetroot, red pepper. I also picked sonamasuri brown rice, sesame oil from Naturally Yours -they are based in Chembur and they deliver free of cost anywhere in Mumbai.

Farmers market is one of a kind in Mumbai, and started first by Kavita Mukhi, an entrepreneur and eco-nutritionist who founded the organic brand Concious Foods. Farmers market is scheduled every sundays from 10am to 4-5pm and updates can be found on their facebook profile. Don't forget to carry your own bags this sunday. Have a great week.