Health seizing ingredients should never deter you from enjoying classic comfort meals. Little swapsies like replacing insulin spiking carbs with wholesome gluten free options will allow you to enjoy these keepsake meals, and keep your booty moving energetically throughout your day.
There are few dishes as hearty and versatile as an age old risotto. The style of cooking and use of ingredients in this adored classic is the perfect framework to mix up and make your own innovative, nutrient packed creations.
The history of risotto is tied to the history of rice in Italy, and while there’s many conflicting stories flying around, rice was introduced to Italy and Spain by the Arabs in the Middle Ages. The short grain rice grew spectacularly in the Mediterranean climate, and its popularity swiftly grew throughout Italy, though was mainly consumed by the wealthy classes due hefty prices.
Milan is where this short grain rice met its destiny. The Spanish ruled Milan for over two centuries, and here rice became a staple food. Slow-cooking was the method of choice, and the Spanish combined the rice with saffron, and other rich spices and flavours. This was the birth of the famous risotto that we see today, still served extensively, and largely unchanged, in both humble kitchens, and luxe restaurants across the globe; adding ingredients such as squid ink, scallops, lobster, asparagus, duck, herbs, mushrooms and fancy cheeses.
Yes I know this is a classic dish….but nothing is sacred in the Supercharged Food world! I’m always on the lookout for medicinal foods to become the motivation behind my meals, so I’ve made some slight alterations to the ordinary risotto recipe; the first being to scrap the superstar ingredient; the Arborio rice, altogether. Gasp worthy to some, but I’ve replaced it with something much more jaw-dropping (in a good way); one of my favourite go-get-em grain replacements; beloved buckwheat!
The full recipe can be found on my NEW website here.
Buckwheat
Jul 17, 2012 @ 23:44:48
YUM! I cannot wait to try this
I have some buckwheat groats and was wondering what to use them with! I’m allergic to mushrooms though, do you know of anything that I could substitute that would go well with this dish? Thanks x
Jul 18, 2012 @ 07:41:14
I think you could add pumpkin or tomato in place of mushroom that would be good.