Asparagus & Pea Miso Risotto
I have to admit, I feel a little spoiled having fresh crab two times in one week. It’s one of those delicacies I look forward to every crab season.
This year was a little wonky with the whale migration halting crabbing (rightly so!) during its usually robust winter season. Now, we’re reaping the benefits with an abundance of spring crab and I couldn't be happier.
Last week after a day at the beach, I swung by a local stand to pick a few up for an easy dinner.
Thankfully, I also had this leftover risotto from the night before that I made for friends and it was the most satisfying combination.
The only thing missing was some crusty French bread, but I’ll make sure to grab a loaf for next time.
Risotto to me is one of those dishes you can enjoy year-round. Switching up the ingredients to make it light or hearty depending on the season is one way to really enjoy it.
In fall, I love making roasted squash and rosemary risotto and in winter nothing beats a mushroom risotto after a rainy day of foraging for chanterelles.
In spring when tender peas and asparagus are at their best, I toss them in just as the risotto is done. On the occasional chilly summer night when the fog rolls in, a fresh corn risotto can be quite comforting.
It’s a one-pot meal that doesn’t take much but is so satisfying. One way to infuse more herbal medicine into this meal is by making an herbal broth.
Of course, you could just use a basic chicken or vegetable broth, but why not add some adaptogens, medicinal mushrooms, or mineral-rich seaweed if you can?
I’ll also be going over ways to prep your herbal kitchen for spring with medical herbs and foods of the season during a free webinar this Wednesday, May 3rd at 12pm pst.
Learn more and sign up here to receive the recording if you can’t make the live time.
Herbal Additions
You could add some more medicinal elements while the broth is simmering. Jujubes (Da Zao), or red dates, are traditionally added to broth in Chinese medicine for their warming and sweet qualities helping to tonify and support the stomach, spleen, blood, and qi. If you’re someone who tends to run cold, meaning cold hands and feet, has slow digestion or constipation, and has low energy, jujubes (along with broth) will help to warm you up and keep you nourished.
Astragalus is another herb I like to add to broths and I tend to use the dried root slices. It’s also a qi tonic with warming, sweet, and moistening qualities, making it a wonderful support to help balance the cold and dry nature of fall. Astragalus helps stimulate metabolism and digestion while supporting the immune system. It’s best to take astragalus to help prevent colds and flu, rather than taking it when you’re sick.
Another medicinal ingredient I like to boost my broths with is shiitake mushrooms. Not only do they add a rich umami flavor, but they contain polysaccharides known to support immune health and overall wellness. They’ve also been studied for their affinity to promote heart health and maintain healthy cholesterol levels.
Most herb shops carry Chinese herbs, but you can always order online from Mountain Rose Herbs if you can’t find them near you. Make sure to seek out organic medicinal herbs or locally grown ones.
Even culinary herbs can be added to lend more warming and immune-supportive properties to the broth. Think ginger, garlic, sage, thyme, calendula, rosemary, and parsley as some options. I tend to add more tender parts, like leaves or flowers at the end to steep vs. adding them in at the beginning of the process.
Okay, now that you’ve got your broth stocked and ready to go, you’ll see how quick and easy this recipe comes together.
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