Vegetable Quinoa Risotto

Risottos are delicious and great way to incorporate a variety of ingredients and nutrients into a meal that is customizable to individual preference. This is one of my favourite ways to make risotto that combines the beneficial digestive spices of fennel cumin and coriander.

Serves: 2

Cook Time: 20mins
Total Time: 30mins

Ingredients:

- 1 cup cooked rice (quinoa)
- 1 cup vegetables (carrots, mushrooms, spinach, kale, tomato)
- 1 cup water (broth)
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp fennel
- 1 tsp cumin
- 1 tsp coriander (cilantro)
- 1 tbsp coconut oil

Directions:

First, wash and chop vegetables into small pieces. Add oil and spices and heat up pan. Stir in vegetables and cook on high for 3mins. Add in bone broth and rice when vegetables are almost cooked and simmer for 3min on low heat. If you decide to use uncooked rice or quinoa the simmering time will need to extend to 20mins. Rice or quinoa will cook faster when presoaked in water for a few hours or overnight.