Sprouted Brown Rice Risotto with Lemon and Zucchini

Hello dear readers!

Winter is in full force here and today was an especially grey day. To me, grey days call for comfort food and my belly was definitely craving something warm and hearty to fill me up, like a risotto. I’ve made risottos before with arborio rice, but bought this sprouted version from my local health food store that had brown rice, flax and lentils. Definitely packed with more protein, and the fact that it was sprouted would mean easier digestibility.

Sprouted Brown Rice Risotto with Zucchini and Lemon - truefoodlove

Sprouted Brown Rice Risotto with Zucchini and Lemon – truefoodlove

This is not your traditional soupy and creamy risotto and the technique to make it is not the same. It’s even better in my opinion because it’s takes less work and time but still has the flavours of a risotto, but if you’re jonesing for the texture of the traditional kind, you won’t find that here. You’re totally welcome to use arborio rice and follow the traditional method of pouring in hot stock periodically and stirring it in this recipe, but I kind of like the chewy texture of the sprouted mix here and I hope you do too!

Sprouted Brown Rice Risotto with Lemon and Zucchini (serves 2)

Ingredients:

  • 1 cup Organic Traditions Sprouted Risotto Mix
  • 1.5 cups filtered water
  • 1 tsp. Herbamare
  • 1/4-1/2 cup organic white wine
  • 1 tbsp. coconut oil
  • 1 organic shallot, finely diced
  • 1/2 organic zucchini, cut in half moons
  • zest of 1 organic lemon
  • 1 tbsp. organic butter
  • salt and pepper to taste

Method:

1. Bring water, half the wine and Herbamare to a boil and then add the risotto mix. Cover and reduce heat to a simmer for 35 minutes. Turn off heat and let stand for at least 10 minutes on the element and fluff with a fork. Mix in coconut oil.

2. In a saute pan, melt the butter and saute the shallot for 2-4 minutes until softened and translucent.

3. Add the zucchini and saute for a few minutes. Add the white wine and salt and pepper and cook for another minute until the alcohol has burned off.

4. Stir in the cooked risotto off the heat. Stir in half the lemon zest and spoon into bowls and garnish with remaining lemon zest. Other lovely garnishes would include chopped parsley and parmesan.

5. Serve and eat warm with the rest of the wine. 🙂

Share with love!

Mira

Sprouted Risotto ready to eat! - truefoodlove

Sprouted Risotto ready to eat! – truefoodlove

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