For this simple Saffron and Asparagus Risotto you will need  a bunch of asparagus cleaned and cut into 1″ pieces, a w finger pinch of black pepper and of salt, a five finger pinch of cumin seeds and saffron, 2 tbspns of ghee or olive oil (vegan), a cup of aborio rice, boiling water or vegetable stock (bought or home-made. I always go for Marigold vegan bouillon if I use bought stock). 

Wash the arborio rice and set aside. 

Begin by grinding the saffron in a mortar and pestle, adding a little water and continuing until the saffron is dissolved. 

Add the ghee to a heavy based pan melt on a gentle heat, then add cumin seeds. 

Once you get the aroma of the cumin seeds, add the washed arborio rice and asparagus,  before the cumin seeds start to brown. Add salt and black pepper. 

Stir the rice and asparagus so they are coated in the ghee and cumin. 

Add one cup of boiling water or stock, and allow the risotto to simmer for 5 minutes. Continue to add water/stock every 5 minutes until the rice is cooked. 

Enjoy with a squeeze of fresh lemon in the Spring.