I’ve posted before about my husband’s food favourites. My AIP lemon tart was certainly created for him, since that was always an easy choice when it appeared on a restaurant menu in the olden days. And here’s another.
Wild mushroom risotto used to be his signature dish whenever he took over the reins in the kitchen. I can still picture him standing at the stove, juggling wooden spoon and glass of wine in one hand, a ladle-full of broth in the other. I much preferred the labour-intensive method of stirring in the broth, as opposed to the easier all-in-one pan-in-the-oven version. It was never as creamy or satisfying.
This AIP mushroom risotto uses cassava orzo but, if you’ve reintroduced chickpeas (stage 3), it works a charm with this chickpea risoni too. In fact I most often use this since it’s available in my local store and I don’t need to wait for the postie to bring my ingredients.
I’ve talked about the benefits that mushrooms bring to the gut microbiome before, in fact check out my Superfood Savoury Oatmeal for another meal-in-a-bowl fix. Dr Sarah Ballantyne, aka The Paleo Mom, says that mushrooms deserve their own superfood status food group because their “unique fibre and phytochemical content make them such uniquely beneficial foods”.
Give this a try and let me know how much you love it. And please don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
AIP Mushroom Risotto
Prep time: 15 minutes
Cook time: 20 minutes
Print the recipe here!
8 oz box AIP orzo or chickpea risoni
3 tbsp extra virgin olive oil
1 medium onion, chopped
2-3 large cloves garlic, minced
5 slices bacon, chopped
5 oz white button mushrooms, sliced
3 oz shiitake mushrooms, sliced
3/4-1 cup hot chicken broth
sea salt to taste to taste
Bring a pan of water to the boil, and add the orzo. Cook as per the manufacturer’s instructions.
Meanwhile heat a sauté pan and add the olive oil and onions. Cook gently for 6 minutes until softened. Add the garlic and cook for a further minute.
Turn the heat up to medium and add the bacon. Cook for 5 minutes then add the mushrooms. Cook for a further 5 minutes, stirring frequently.
Pour 1/4 cup of the broth and deglaze the pan.
Drain the orzo thoroughly and tip into the sauté pan, together with the remaining broth. Give it a good stir, and add sea salt to taste.
Divide between bowls and serve immediately.