Superfood risotto with bone broth

All about a hearty, nutrient-rich warming bowl of superfoods that’ll nourish your body, in the best way? Best enjoyed any time of year, this comforting risotto is your new go-to.

In just under 30 minutes, this healthy recipe is quick to prepare and sure to make its way onto your weekly meal rotation. Combining your choice of veg and a rich base of concentrated bone broth, it’s loaded with goodness and flavour – so you can thrive from the inside-out.

Your nutritious pantry staple: Gevity Bone Broth

Adding umami and nutrients, bone broth is a great way to bring flavour into your favourite dishes – not to mention, it’s typically packed with nourishing ingredients to support your body. What’s more – this specific bone broth contains a rich content of essential amino acids, bone-loving calcium and collagen. Healthy skin glow and healthy joints anyone?

Daily energy this way with BioBalance Barley Grass Powder

Nourishing energy boost? This superfood is a great way to get in your greens and fuel your body. With a mild taste – this versatile ingredient is superb for the whole family. Add it to sauces, spreads, smoothies... you name it.

Not to mention, it’s loaded with essential vitamins, minerals and antioxidants that your body is sure to appreciate. Easy ways to incorporate superfoods into your day starts here.

Ingredients:

Pangrattato

• 1-2 teaspoons olive oil
• 1 large garlic clove, crushed
• ½ cup breadcrumbs (gluten-free if preferred)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 Tablespoons Lotus Savoury Yeast Flakes
• Salt and pepper, to taste
• ½ teaspoon lemon zest
• 1-2 teaspoons Chantal Organics Organic Hemp Hearts (optional)

Risotto

• 1-litre water, boiled
• 2 Tablespoons Gevity Bone Broth
• 1 onion, diced
• 2 garlic cloves, minced
• 2-3 teaspoons extra virgin olive oil
• 1 knob of butter
• 300g short grain rice
• 4 cups mixed fresh and frozen vegetables of choice (I used frozen spinach, frozen peas and a grated zucchini – but you can use whatever you like or have on hand)
• 1-2 teaspoons BioBalance Barley Grass, to taste
• Salt and pepper, to taste
• Lemon zest and juice, to taste

Method:

1. To make the pangrattato, heat a drizzle of olive oil in a pan and sauté garlic until fragrant. Add breadcrumbs, herbs and nutritional yeast flakes. Toast until golden and crispy. Season generously with flaky sea salt and ground black pepper and add lemon zest. Set aside ready for serving.
2. To make the risotto, mix the bone broth paste into the hot water in a small pot. Finely dice the onion and grate the zucchini/ prepare any other veggie you’re using
3. Heat the olive oil and butter in a large pot or pan over medium heat. Add the onion and garlic, season with salt and pepper, and cook for 5-10 minutes until soft.
4. Add the rice and stir for 2 minutes to absorb the flavours.
5. Gradually add hot stock ½ cup at a time, stirring regularly, for about 15-20 minutes until the rice has absorbed the stock and is al dente.
6. About 5 minutes before the rice is done, add in the vegetables to cook through and stir in the barley grass powder.Finish with a squeeze of lemon juice and top with Pangrattato to serve.

Makes: 6 servings | Prep time: 10 minutes | Cook time: 20-30 minutes

Dietaries: Gluten Free | Dairy Free