Eczema Friendly Risotto
This eczema friendly risotto is a delicious and nutritious dish that is always a popular choice with the kids. This recipe includes the nutritious chives herb, a lovely herb to use that is Eczema Friendly, yay!!
1 cup of Organic Arborio Risotto Rice
4 tblsp Rice Bran Oil
4 Organic Sweet Potato’s
2 Organic Garlic cloves
½ bunch of Organic Celery
2 Organic Leeks
4 Organic Shallots/ Spring Onions
2 cups of homemade Organic Chicken stock
1 Organic Lemon
Organic or home grown Garlic Chives
Golden Organic Flaxseeds
Organic Unrefined Salt
Gently warm up a large sauce pan with 2 tblsp’s of rice bran oil, add the cup of Arborio rice and coat the rice until it is lightly covered in the warm oil. Turn the heat down to the lowest setting as you finely chop the leeks, celery and shallots before adding them to the saucepan. Pour in ¼ cup of chicken stock and allow the celery and leeks to soften over the low heat while you peel and chop the sweet potatoes into 2-3cm cubes. Place the chopped sweet potatoes along with 2 garlic cloves, with skin left on, on a baking tray, pour over 2 tblsp’s of rice bran oil and sprinkle with salt; bake in the oven at 180C for 40 minutes or until soft in the centre and golden brown on the edges.
While the sweet potatoes are roasting in the oven, turn the heat on the stovetop cooker up to medium, and slowly add the remaining chicken stock to the risotto rice. Once the stock has been absorbed use 2-3 more cups of purified water to achieve your desired consistency. Salt the risotto to taste.
Once the sweet potatoes are cooked, take ⅓ of them and mix them through the risotto, also mix in both of the garlic cloves, making sure to remove the skins first. Serve your risotto and top with the remaining sweet potatoes, some finely chopped garlic chives, a sprinkle of flaxseeds and a squeeze of lemon. Yummy!
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