One of my all time favorite comfort foods is a creamy, rich risotto. I’m constantly experimenting and recently decided to use some ingredients that had been awaiting a good dish. What resulted was a warming yet fresh risotto that would be perfect in any season, and for pregnancy or postpartum.
Ingredients:
2T Extra Virgin Olive Oil
2T Extra Virgin Coconut Oil
1/2C Chopped Leek
2tsp Grated Ginger
1.5C Arborio (Risotto) rice
5C Water
Salt to taste
To prepare:
In a medium or large shallow sauce pan, heat olive and coconut oil on medium heat. Add leeks and ginger and sauteé until the leeks are soft. Add rice and sauteé for another 2 minutes. Add 1 cup of water and a few dashes of salt and stir until the water is absorbed. Continue to stir and add water 1 cup at a time until rice is tender and creamy. Add additional salt to taste. Serve warm. Keeps well as a leftover too!
*This recipe is Gluten Free, Soy Free and Vegan
