Einkorn Risotto with Roasted Asparagus | Food Stuff
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Ingredients
- ½ pound thin asparagus
- Asparagus
- ½ cup einkorn berries
- 2 tablespoons butter
- 1 teaspoon minced fresh tarragon
- 1 garlic clove, finely minced
- 3 tablespoons crushed hazelnut pieces
- 2 teaspoons olive oil
- Risotto
- 1/8 teaspoon salt
- Salt, to taste
- 2 cups low-sodium vegetable broth
- ½ cup grated vegetarian parmesan
- 1 cup water
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