A perfect spring recipe featuring creamy einkorn risotto topped with roasted asparagus tossed with tarragon, butter, and hazelnuts.
½ cup einkorn berries
1 garlic clove, finely minced
2 cups low-sodium vegetable broth
1 cup water
½ cup grated vegetarian parmesan
½ pound thin asparagus
2 teaspoons olive oil
1/8 teaspoon salt
3 tablespoons crushed hazelnut pieces
2 tablespoons butter
1 teaspoon minced fresh tarragon
Salt, to taste
Find it online: https://naturallyella.com/einkorn-risotto-roasted-asparagus/