Capers are rich in flavonoid compounds including rutin and quercetin. Both these compounds are potent sources of antioxidants. Antioxidants are known to prevent free radicals, which can cause cancer and skin related diseases. Add extra capers! For more about my love of mushrooms, click here to read my blog post.
I enjoy the stirring of the risotto, cooking is a form of meditation for me, but you can bake this risotto if you wish. 160 degrees for 25 – 30 minutes and remember to toss it at the halfway mark.
2 – 3 cups vegetable broth
1 cup arborio rice
2 tablespoons ghee
4 cups of mushrooms of your choice roughly chopped
1 shallot, thinly sliced
3 cloves garlic, minced
1 bunch Swiss chard, cut into ribbons
1 jar of artichoke hearts, drained
2 tablespoon capers
1 handful chopped parsley
salt and pepper
In a large, heavy saucepan heat two tablespoons of ghee and cook shallots until soft and melted, about 8 minutes. Add garlic, parsley and swiss chard, saute until soft. Then toss in the artichokes and capers, stir for a couple of minutes. Add the rice to the mixture. Slowly pour in the broth 1/2 a cup at a time and stir for 2 minutes, continue until all the broth is added. Turn the heat down to low and simmer until the rice has absorbed the liquid. Remember to stir the rice mixture every 10 minutes gently adding in a little salt and pepper to taste. For added protein, you can stir through garbanzo beans. Serve with a garnish of parsley. If you want to get fancy crisp up some mushrooms on baking paper in a hot oven while you are cooking the risotto, add them to the risotto as a garnish or stir through just before serving.
Get creative and if you substitute any ingredients or add more herbs for flavour share in the comments below how you go. I read every one of them.
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Ocea Marie xx
Photo credit: Epicurious