Moringa, Asparagus & Mushroom Risotto

Serves 4


  • 1 tsp Moringaga Powder
  • 1 ½ cups of arborio rice
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 onion, chopped
  • 6 asparagus spears
  • 1 litre of vegetable stock
  • 1 cup of coconut milk
  • 1 tsp of turmeric powder
  • 1 ½ cup of sliced swiss brown mushrooms


In a large saucepan over medium heat, sauté the onion in olive oil until translucent. Add the garlic and cook for a further minute. Add the rice and let it toast for a couple of minutes while stirring with a wooden spoon.

Pour the vegetable stock over the rice with a ladle little by little, until the rice has absorbed all the liquid. This will take about 25 – 30 minutes.

Make sure you keep the fire on low and keep an eye on your risotto, stirring occasionally.

Blanch the asparagus in hot boiling water separately for a few minutes and plunge them into ice cold water.

In a separate pan, sauté the mushrooms in olive oil, and season with salt and pepper.

When the rice has absorbed all the broth, add in cooked mushrooms, asparagus, turmeric powder, moringa powder and coconut milk and mix until perfectly creamy and “al dente”.