Spring is the time to clean house, both metaphorically and physically. This risotto uses seasonal ingredients to clear the body while staying light and crisp. Asparagus and parsley act as natural diuretics to give the system a gentle spring clearing, while the recipe itself helps you clear out the fridge.

Steep a generous pinch of saffron in a few tablespoons of warm water. Meanwhile, trim a bunch of asparagus, cutting the stalks into 1-inch pieces and keeping the tips separate. Chop other ingredients and set aside. In a small pot warm 4 cups of vegetable broth and keep warm. In a pan, sauté finely chopped green garlic in ghee or olive oil until soft, Next add 1 cup Arborio rice and toast briefly. Pour in a splash of lemon juice Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. About halfway through, stir in the saffron and its soaking liquid, the ground coriander and add the asparagus stems. Continue cooking until the rice is creamy and just tender, about 18–20 minutes total. Add the asparagus tips, spinach, chopped parsley and snap peas the last few minutes so they stay slightly crisp. Turn off the heat and stir in a touch of black pepper, salt, hing and a little lemon zest to lift the flavors. Let the risotto rest briefly before serving, then finish with fresh cracked pepper, parsley and a drizzle of olive oil or ghee.

Enjoy!