Who doesn't love Spinach Risotto? Swap out the white risotto rice with brown rice and add in a few healthy fats and enjoy. Brown rice is an excellent source of fibre, vitamins and minerals, protein, and even esstential fatty acids–all important for blood sugar! Add in the walnuts for some vitamin E and essential Omega-3, these two antioxidants maximize walnuts' ability to reduce inflammation.
Yields: 4 Servings
2 cups short grain brown rice
1 half onion, chopped
4 cups of liquid (water or low sodium stock)
bunch of spinach, fresh
150g soft ricotta cheese (5.3oz)
2 tablespoons coconut oil
⅓ cup walnuts
extra virgin olive oil for drizzling
Sea salt and pepper to season
1In a pot on medium heat, add half the coconut oil and sauté the chopped onion.
2Add the rice and sauté. Add 2 cups of heated liquid, stir consistently, and add remaining liquid.
3Set to medium low heat and stir occasionally. Cook rice for approximately 15 minutes or until the water is absorbed and rice is al dente.
4In another pot, add spinach along with 1/4 cup of water and cook for a few minutes. Once spinach has softened, remove from heat and puree with walnuts and ricotta using a food processor.
5Add pureed spinach mixutre to the rice.
6Stir remaining coconut oil into rice and season to taste with sea salt and pepper.
7Cook for another minute or so. At this point, the rice should have a creamy consistency.
8Plate and drizzle with extra virgin olive oil. Serve immediately.