I love risottos and according to this website it is gluten free and a decent protein source, win-win! I don’t think it has much in the way of fiber so mixing in some fiber-full veggies sure does make it almost perfect!
3 large red bell peppers (this is a good time of year to get them cheap! In the winter, 1 organic red bell pepper will cost you a fortune!)
2 tablespoons coconut oil
3 large garlic cloves, thinly sliced
2 handfuls chopped spinach
About 20 oz diced tomatoes
2 bay leaves
5-6 1/2 c. veggie stock
2 ½ c. Arborio rice
6 fresh basil leaves
Salt and freshly ground black pepper
Place your whole peppers on a broiling pan and broil in the oven until the skins are blackened and blistered all over. Put the peppers in a bowl and cover them with a damp paper towels. Set them aside for about 10 minutes. After the 10 minutes, peel off the skins and slice the peppers thinly. Toss out the core and seeds. Heat oil in a large saucepan. (I have a wide pan about 6 or 7 inches deep that is perfect.) Next add the garlic and tomatoes; gently cook for about 5 minutes. Add the pepper slices, spinach and bay leaves, cook for 15 minutes stirring occasionally. In a separate heavy, large saucepan, add the stock and heat until simmering. Now, put the rice in with veggies and stir and cook for about 2 minutes. Add about 2 or 3 ladlefuls of the hot stock to the rice/veggie mixture, cook while stirring occasionally until all the stock is absorbed. Continue to add the stock this way. Make sure all the stock is absorbed before adding more. Once the rice is tender, season with salt and pepper, remove from heat and let stand for 10 minutes before stirring in the basil… this will also help keep your kids from searing their tongues. An added benefit!