Mushroom Risotto

We move through our days so quickly. We tell ourselves we don’t have time for the mundane things, like grating fresh cauliflower resembling rice. Oh please I’ll buy the prepared, frozen bag. While I do buy and use frozen cauliflower rice, I found freshly grated cauliflower elevates my dishes to a new level and taste.

I love risotto, and I enjoy it when it’s low carb and gluten free as a way to lower my risk of type 2 diabetes and other chronic conditions such as arthritis an autoimmune and inflammatory disease which means that your immune system attacks healthy cells in your body by mistake, causing inflammation (painful swelling) in the affected parts of the body. While I do suffer from chronic lower back pain, I found that sticking to mostly a lower-carb, gluten free diet helps with my overall health and mental well-being. That’s not to say that I never eat carbs, I do but in moderation. This balanced approach to eating has helped me tremendously, as I move through my days with more ease and overall happiness. Moderation is key. Now back to my mushroom cauliflower risotto.

Risotto reminds me of the Adriatic as it’s mostly served with squid, or as a vegetarian dish with lots of seasonal veggies. I opted to make my version with mushrooms, shallots and lots of freshly grated parmesan cheese.

Ingrediets

2 tablespoons extra virgin olive oil

1 shallot chopped

1 teaspoon salt

1 cup mushrooms chopped into quartered

1 teaspoon fresh herbs I used dill and basil, you can also use parsley, cilantro, oregano

1 head of cauliflower grated (approx 3 cups)

1/2 cup of mushroom broth or vegetable stock

2 tablespoons salted butter

1/4 cup fresh grated parmesan cheese

Directions:

-Place a large nonstick pan over medium heat. Add extra virgin olive oil and shallots. Saute for 5 minutes until shallots become soft and translucent.

-Add quartered mushrooms and sauté for another 5 minutes , mixing often as not to burn

-Add cauliflower rice, vegetable stock, salt and pepper. Cook on medium heat for 10 minutes stirring often.

-Remove from heat and add fresh herbs, I used dill and basil, butter and parmesan cheese. Mix through and serve right away.

-Optional- drizzle some extra virign olive oil on top.

What are the benefits of bone broth?

Croatian families have been consuming bone broth for-Ever. Typically, if you enter a Croatian home on a Saturday morning you will smell ‘goveda juha” (beef broth) slowing simmering on the stove top. When I was a young girl I remember my Mother telling me the importance of juha, but I quickly dismissed her and thought this flavoured water was boring.

Of course, it wasn’t unlit I noticed a trend in the food blog scene that I found myself leaning in and listening. Turns out there’s a lot of health benefits and nutrients in the bones and tissues of the animals that make up a tasty broth.

According to Medical News Today, bones themselves are rich in vitamins and nutrients like calcium. magnesium and phosphorous. Also, brewing the connective tissue’s into bone broth provides the body with natural compounds from the cartilage. Cooking collagen turns it to gelatin which provides the body with amino acids, which are the building blocks of proteins.

The Canadian Digestive Health Foundation, states that bone broth is great for gut health. The nutrients in bone broth, collagen, glycine and glutamine, have all been shown to sooth gut irritation and inflammation.

Traveling to Croatia, especially the countryside you will find Juha on most menus. It’s a great way to start your meal as it has a low glycemic index, which helps to control blood pressure and insulin. Plus, it gives your skin a beautiful glow and your body a burst of energy. Simply request bone broth without noddles for a lowcarb or gluten free option.

So if you’re traveling to Croatia this summer remember to “Ladle Up” on the Juha-aka Liquid Gold- your gut and skin will thank you.