Gut-Healing Veggie Risotto

I’m a huge fan of hearty and filling meals, especially when it contains rice. If you want to whip up a meal that will wow your friends and family, this is the one. Not to mention, everyone will be coming back for seconds…. or even thirds.

I know that is a bold statement, but trust me on this one.

This recipe is gluten-free and can be made vegan.

If you would like to make this recipe vegan, then opt out the cheese for vegan cheese or no cheese at all. Also, replace the bone broth with a vegetable broth or stock.

I will advise though, that the gut-healing aspect of this recipe is the organic beef bone broth. Bone broth is incredible for those who have any GI problems due to its ability to heal the gut lining and has anti-imflammatory properties, as well as collagen. In addition, bone broth also has amino acids giving it 9 grams of protein!

The vegetables and herbs in this nutrient-dense meal will give you plenty of vitamins and minerals.

Cooking should be fun, so experiment with this recipe!

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Risotto Recipe

Prep: 20 minutes

Cook: 30-40 minutes

Makes: 4 servings (about 1 cup each)

INGREDIENTS:

• 2 tbsp. butter

• 1 large red bell pepper, diced

• 3/4 cup butternut squash, diced

• 1 cup mushrooms (portobella, cremini, shiitake, oyster, or mix), cut in quarters

• 1 shallot, chopped

• 3 cloves of garlic

• 1 cup uncooked Arborio rice

• 1/2 cup dry white wine

• 1 carton (32 oz) of Organic Beef Bone Broth (or broth/stock of your choosing)

• 1.5 cups of asparagus, chopped

• 1/2 cup grated Parmesan cheese

• Lots of chopped Parsley or Cilantro

• Optional Topping: Balsamic Glaze

DIRECTION:

1. Heat the butter in a large deep skillet over low/medium heat. Then, add the shallots and garlic.

2. Add the mushrooms, cook for about 3 minutes, then add the butternut squash and pepper. Cook until vegetables are tender, stirring occasionally. Season with some salt, pepper, italian seasoning.

3. Add rice to skillet, cook and stir for about 3 minutes.

4. Add wine and cook and stir until the wine is absorbed.

5. Add 2 cups of broth and cook until broth is absorbed, stirring occasionally.

6. Once broth is absorbed add 1/2 cup of broth at a time, waiting for it to be absorbed before adding more.

7. On your second round of the 1/2 cup broth, stir in the asparagus.

8. Once the risotto is finished and your last round of broth has been absorbed, stir in the parmesan cheese and the chopped herbs. Remove from heat.

9. Cover and let it stand for 5 minutes. Do a taste test and see if any more seasoning is needed.

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The Nutrition Label

This Risotto is high in Vitamin A, Vitamin C, Calcium, Iodine, Magnesium, Phosphorus, Potassium. The more veggies you add in the better.

I hope you enjoy this meal!

If you made it, please drop a comment below or tag us on Instagram @eternalorigins_

I would LOVEEEE to see it <3

Jade