You really can not get a much more comforting dish than risotto and the beauty of this dish is you can swap in different veggies. This tasty clean dish has been a favourite of mine for so long and it is very easy to adapt to a healthy version. Another advantage is it is simple to make and has very few ingredients.
As always I encourage you to adapt this recipe using your favourite spices and or herbs. Our healthy bacteria love fresh herbs and vegetables. Happy gut bacteria anticipate a boosted immunity and a healthier you.
1 tsp avocado oil or an alternative cold pressed oil
1 onion or 4 spring onions
3 cloves of garlic
300g Arborio rice
1 Kallo yeast free organic vegetable stock cube/a homemade vegetable stock – to be dissolved in approximately 1 litre of boiling water
pinch of Himalayan or sea salt
1 tsp of paprika
optional: fresh chilli and or herbs
- Saute/fry off onions and garlic until sizzling and softened. Before they begin to turn brown, add seasoning and rice, stir and then add a little bit of stock.
- Gradually add the stock and stir over a low to medium heat – you do not want the liquid to reduce too quick before allowing the rice to absorb it and cook. Add the mushrooms after about half of the stock has been added.
- When the rice is softened and the risotto is at the consistency you like (make sure there is still liquid present, as it will continue to be absorbed even when serving) then serve and enjoy.
I also love butternut squash, leeks or pumpkin depending on the season in my risotto, serve with greens for youth and vitality!
Lots of love and health always,