Risotto is one of my favourite dishes! It’s light, tasty, filling and goes with pretty much any vegetable. What’s not to love! Plus it is actually good for you.
Arborio rice (risotto rice), is a great source of carbohydrates. Whilst so many people believe that carbs are an absolute no-no, we often forget that our bodies need carbs to function well, think clearly, have energy and stay fit. Just one cup of arborio rice contains around 100 to 110 grams of carbohydrates, the perfect amount to help you build muscles and stay healthy too!
We know how super important protein is, right? Arborio rice contains a respectable 9 grams of protein per serving! It is also packed with Vitamin A and C – its Vitamin C content helps protect your teeth and bones too. What’s more, a cup full of arborio rice, fulfills about 45% of your daily requirement of essential nutrients! Wowsa!
Unlike some carbohydrates (especially those high in sugar/fructose), arborio rice is super easy to digest and handle on the inside. It actually helps your digestive system function well and restores bowel function too. It also helps beat common digestive complaints like constipation and diarrhea.
I actually haven’t made risotto in a while, so was really looking forward to cooking this up for Michiel, as a post workout meal, and adding my own twists on the recipe too! All ingredients below can be altered to match the amount you want to make. We made enough for a large meal each and had a bowl of leftovers too!
1-2 cups of arborio rice
1 red onion
2 pints of vegetable stock
A few splashed of white wine vinegar (or just wine)
Coconut oil, for cooking
- In a large pan, combine the onions, rice, and coconut oil, and fry in a medium heat. Add the vinegar/wine and stir.
2. Whilst this is frying for a few minutes, boil the kettle and add 2 pints of water and 2 stock cubes to a large bowl, ready to ladle in the water to the pan, one at a time.
3. Scoop the water into the rice a ladle at a time, waiting until it has soaked up that one before continuing to add more. Prepare any vegetables you are using, ready to add.
4. Add the slightly cooked off vegetables to the pan, with the tomatoes.
5. Once all the water has been soaked up, and the risotto now tastes al dente (firm, but soft), you are ready! Add the lemon juice before serving and enjoy with a fresh salad!