Mangrove Fern Risotto

Mangrove Fern Risotto

(Poor Man’s Asparagus)

It is most exciting to apply creativity and instinct to #localfood#seasonalfood – INDIAN INGREDIENTS 🇮🇳 and express them in world flavors and techniques. I do not undermine the traditional local preparation but I do consider a lot of our ingredients being overcooked and over-shadowed by spices and chili – which kills the simplicity and beauty of the ingredient itself.

When I touched, smelled and tasted these ferns raw, I thought it might be fun to treat it like Wild Asparagus. A classic risotto came to mind and boy was I thrilled with the result!! 💥

Although it might be almost impossible for most of India 🇮🇳 to get hold of these Mangrove Ferns, you could apply my Risotto recipe using Baby Asparagus (which seems to be available in most metros of India)

Remember to allow yourself to “THINK OUTSIDE THE BOX”! A world of possibilities open up ✨

Ingredients – (Serves 2)

100gm chopped ferns (or asparagus) 
150gm risotto rice
1 onion finely chopped 
1 litre stock water (veg/chicken) 
1/2 cup grated Parmesan cheese
1 tbsp butter 
Extra virgin olive oil
Fresh Basil 
1 tbsp lemon juice 
20ml white wine 
Freshly crushed black pepper


1. Heat 2 tbsp oil in a deep pan, add onions, cook for a min

2. Add the white wine and cook untill evaporated 

3. Add the ferns/asparagus and sauté for 2 mins 
4. Add the rice and sauté for 2 minutes 

5. Add half a cup of stock water. Keep flame high
6. Once absorbed, keep adding half cups untill the rice is cooked al dente (has a bite to it, but not raw nor mushy)

7. Add cheese, butter, salt, pepper 

8. Tear in the basil leaves and turn off the flame 

9. Serve with a drizzle of olive oil and grated Parmesan


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