Have you ever made risotto? It’s a starchy rice cooked in stock, a little butter and often topped with parmesan, and produces one of the creamiest rice dishes you’ll ever taste. Not the healthiest of foods, no; but paired with a nice salad it’s a balanced meal. You could also swap out the butter for olive oil and leave off the parmesan cheese to reduce the saturated fat content. (You won’t miss the cheese with the creamy yogurt on top)
As a dietitian, I love to promote healthy eating; but I also love to promote occasional indulging. Allowing yourself to indulge once in a while is far more balanced than never allowing yourself to do so.
Imagine if you could do this with all the food you ate. Guess what? You can. Ever heard the saying “stop and smell the roses?” Well, how about “stop and taste the goodness.” Because just like life, food needs appreciation too. It nourishes our bodies so we are able to walk, run, play and basically function. It’s the reason your heart beats and your lungs breathe. It creates happiness, as those truffles did for me. But in America, it’s greatly under-appreciated. It is too often manufactured, pre-packaged, and made shelf stable for years on end. In some shape or form, it’s available at every street corner. We see food as more of an inconvenience than a pleasure, and look where it’s gotten us.
I challenge you to “stop and taste the goodness” more often. It’s hard when you lead a busy life, I know. But it will change your relationship with food for the better and inevitably transform your health.
I’ll step off of my food pedestal now and get on with the recipe…
This sweet and savory risotto is to die for, if I do say so myself. And the coconut yogurt that tops it off makes it all the more creamy and satisfying. It lends a little more protein to this rather starchy dish, keeping your blood sugars in check.
Making risotto can be quite time consuming, especially if you’ve never made it or don’t make it often. With this recipe in particular, you can easily have 3 different heating elements going at once!
Personally, I find it fun trying to manage it all, but not everyone does. So, to make this process a bit easier, consider these tips:
▪ Make this risotto when you have leftover roasted butternut squash. Or, plan to have roasted squash one night, and make extra (maybe even puree it so it’s ready to go) so you know you’ll have it for tomorrows risotto.
What You Need
What To Do
Roast your Squash
Rehydrate Dried Porcini’s
Start the Risotto
The star of the show here is clearly the butternut squash. If you don’t have porcini mushrooms on hand, or simply do not care for them, leave them out. Or you could use another mushroom you like. I like them because they add a touch of earthiness to the risotto; and because fungi are good for boosting immunity.
But most importantly, don’t forget the yogurt. Siggi’s brand especially has less sugar than most brands so it won’t add a lot of sweetness, but will definitely up the creamy factor.
(As a Siggi’s RD Ambassador, I receive coupons to purchase Siggi’s yogurt and willingly promote their products via social media. I was not compensated to write this post but my photo did win a Siggi’s Instagram contest and as a result, my fridge has been stocked with Siggis!)