Full of gut-loving bone broth and prebiotic foods
There’s lots of goodness in this gorgeous green risotto. Made with chicken bone broth to heal your gut, enhance your skin and potentially help improve your mood – now that’s an elixir of healthfulness. In fact I love bone broth and it’s health benefits so much I wrote a whole book about it – The Bone Broth Bible – this gorgeous green risotto is a recipe from the cookbook.
This risotto also contains plenty of other beneficial gut ingredients – prebiotics – found in the leeks, garlic and asparagus. Take a look at my post about the gut and your mood coming soon, and then you’ll know why I’m always trying to nudge in those lovely prebiotic foods to improve your emotional wellbeing.
I throw plenty of spinach and fresh herbs into this goodness-risotto, not just because of the fabulous fragrance you get from the tarragon, but also to sneak in even more nutrients to support liver detoxification, bone health, skin integrity and vitality.
Green Goddess Risotto
Fragrant from the tarragon, and brimming with bone-broth-rich rice.
What’s In It:
- 2 tbsp extra virgin olive oil
- 1 large leek
- ½ fennel bulb
- 1 clove garlic, peeled and crushed
- 180g/6oz organic arborio risotto rice
- 700mls / 23 ½ fl oz chicken bone broth, warmed
- 1 bunch asparagus
- 2 large handfuls fresh spinach leaves, washed
- 80g / 3 oz fresh or frozen peas
- 1 handful fresh tarragon leaves, washed
- Salt and freshly ground pepper
- 15g / ½ oz organic butter (optional)
- 2 lemon wedges to squeeze over
How To Make It:
Chop of the green end from the leek (use those green ends, washed, in your next bone broth) and finely chop the white part of the leek.
In a large fry pan or shallow large casserole dish or skillet, soften the chopped white leek in the olive oil on a medium-low heat for about 8 minutes. Stir occasionally to stop the leeks from browning.
Remove the first tough outer layer and stalks from the fennel, and finely slice.
Add the fennel and garlic to the leeks, cook for a further minute.
Mix in the rice, stirring well, and cook the rice for a minute.
Add wine, and allow the rice to soak this up. Then add ¼ of the broth, stir through the rice, and leave to slowly soak up, stirring occasionally.
Adding more broth as it begins to disappear so that the pan is never completely dry.
Chop the woody end off the asparagus (about 1/3 of the end furthest away from the bud tips). Cut the asparagus spears in half, then in half lengthways.
In a blender purée spinach in a little of the bone broth (this is optional but it gives your risotto a lovely bright green colour).
As you add the last ¼ of broth liquid check some of the grains of rice to see how well they are cooked. They should be creamy on the outside but still have a very slight bite to the inside.
At this stage add in the asparagus and peas, stirring to mix through. Leave for a couple of minutes to wilt and warm in the risotto, then stir through the spinach, butter and tarragon leaves.
Taste the risotto and add in some salt and pepper. Serve up in warm bowls, and squeeze over some lemon juice.