GUT LOVING SALMON RISOTTO

I’m passionate about creating recipes that support digestive health without having to ditch your favourite comforting classics. Behind every vibrant dish there is intention to add adequate protein and gut supportive micro-nutrients. There are three ingredients in this Risotto that make it stand out in flavour, which are also very healthy for the gut.

the three gut loving ingredients you need in your risotto…

01. extra virgin olive oil

I adore using extra virgin olive oil as part of my daily gut loving foods. It can improve gut permeability, it has gut microbiota benefits, and it can be calming to an inflamed gut. You need to be consistent with consuming enough extra virgin olive oil - some people prefer to consume it as a daily shot but I’ll just go ahead and douse my Risotto in cold pressed organic olive oil. Look for olives with higher polyphenols to benefit more, such as Coratina, Conicabra, Koroneiki, Moraiolo, and Picual. I love using Erbology and code daniella15 will save you money if you want to try it here.

02. meat broth

A quality Meat Broth can benefit your digestive health by supporting the connective tissues of the gut wall lining as it is rich in key amino acids, such as proline and glycine. This can be especially beneficial to those who may be suffering with “leaky gut”. Broth also layers your Risotto with the most beautiful flavour!

03. artichoke hearts

Artichokes are a tasty prebiotic food! You can prepare the hearts yourself or if you need to save time you can buy them canned/jarred and still benefit from the fibre and polyphenols. Artichokes are a great antioxidant food to include in your diet.

See the recipe below

honey salmon summer risotto

honey salmon summer risotto - serves 4-6

Ingredients - risotto

• Plentiful Extra Virgin Olive Oil

• 1 Tbsp Butter

• 1 Shallot, diced

• 1 Leek, diced

• 4 Garlic cloves, sliced

• 450g Risotto Rice

• 1L Chicken/Vegetable Broth (or as needed)

• 250ml Organic Double Cream

• 1 fresh Lemon, juiced and zested

• 1 Tbsp Apple Cider Vinegar

• 1 Tbsp dried Parsley

• 1 tsp fresh Thyme, chopped

• 3 Tbsp Pecorino Cheese, grated

• 1 jar of Artichoke Hearts (brine discarded)

• Handful of Green Beans, chopped (peas would also work well!)

• Salt/Pepper to taste

Ingredients - HOT honey salmon

• 1 Tbsp quality Honey

• 1 Tsp Extra Virgin Olive Oil

• 1 Tsp Butter

• 1 Tsp dried Parsley

• 1 Tsp Hot Paprika

• Dash of fresh Lemon juice

method

1. Warm the Butter in a pan and gently cook through the Leek, Shallot, and Onion until soft.

2. Add the Risotto Rice and the Apple Cider Vinegar (my alternative to Wine) for roughly two minutes.

3. In a separate pot start warming through your Broth and then it is ready to add to the Risotto slowly in portions.

4. Monitor your Risotto closely, stir it often and keep it on a gentle heat, adding the Broth as the Rice absorbs it.

5. Add the Green Herbs and stir through.

6. Add the Green Beans and Artichoke Hearts and stir through.

7. When the Rice is almost cooked through, stir in the Double Cream and Pecorino Cheese slowly.

8. Finish your Risotto by stirring through the Lemon juice, Lemon Zest, and as much Extra Virgin Olive Oil as you want.

9. Optional but recommend toppings to serve, include extra Lemon Zest and Parmagianio.

serve with the honey salmon

In a pan gently warm through the Salmon ingredients (listed above). Place the Salmon in an oven tray and pour over the warm ingredients. Bake in the oven for 12-18 minutes while your Risotto is cooking.

Enjoy!

love Dani xo

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