Saffron Risotto with Asparagus and Zucchini -Ayurvedic Recipe Food Dishes

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

Saffron Risotto with Asparagus and Zucchini
This dish is a derivative of the delectable Mediterranean variety. Arborio is the standard variety of risotto found today. However, there are others available in specialty stores. We urge you to try them all. This family of rice is famous for its creamy texture and will absorb many times its weight in water and the unctuous quality can be a great comfort!

A Tip: When preparing risotto, do not wash the rice beforehand.

Serves 4 as a main course

Ingredients

2 tablespoons Maharishi Ayurveda Ghee
1 tablespoon Maharishi Ayurveda Vata Churna
Pinch of saffron
1 1/2 cups of Arborio
5 1/4 cups of warm water
1 large zucchini
1/2 pound of asparagus (about 12 medium spears)
1/2 yellow onion (optional)
1 tsp. lemon pepper seasoning
1/2 lemon
Salt
Fresh ground pepper
Fresh cilantro for garnish
Fresh ground Pecorino or Parmesan cheese (optional)
Melt ghee in a medium stockpot. Bring to a medium high heat, careful not to burn. Sauté finely chopped onion over medium high heat until golden and add Vata Churna. Stir in the saffron and the Arborio. Bring the water to a boil on the stove or in a kettle and set aside. Sauté above ingredients for a few seconds, then add 1/4 cup water to slow cooking. Add cubed zucchini and chopped asparagus, the lemon pepper and sauté lightly, mixing the contents of the pot well. Add 3 cups of water and bring to a boil. Cover and reduce heat to a medium simmer. Add remaining 2 cups of warm water, 1/4 quarter cup at a time, stirring frequently as the rice mixture absorbs the liquid. Stir in the juice of the lemon and 1/2 tsp. of salt. The absorption time is approximately 25 minutes, which may vary slightly according to cooking temperature. After the liquid is integrated and the dish is creamy as a good risotto should be, turn off the stove and allow the dish to set covered for five minutes. Add salt and fresh ground pepper to taste. Garnish with fresh chopped cilantro. Serve with ground Pecorino or Parmesan on the side which can be sprinkled liberally over the top

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