I was so hungry after yoga this evening, instead of throwing together something quick and easy. Strangely I ended up cooking a dish that takes a while.
Two little artichokes boiling until leaves fall off, chop off stem and tips.
150g risotto rice
1 garlic clove crushed
Half of red onion, chopped.
Sprinkle of cumin seeds
Dash of white vinegar
300ml vegetable stock
One celery stick chopped.
Bit of butter
While artichoke is boiling.....
Add the oil and cumin seeds to a large frying pan
Add onion, garlic and celery
Then dry risotto rice, fry for one minute.
Then pour in 50ml of the stock at a time until rice absorbs it
Add butter after 100ml
Then add artichoke leaves...not the middle part.
Keep this on a low heat and stir every so often.
Taste rice to see if cooked, and add asparagus with Parmesan.
Sprinkle some parsley.
You should buy asparagus this time of year, its green and good.