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Bone broth mushroom risotto


While there's no cure for osteoarthritis, it's widely acknowledged that the condition's symptoms can be alleviated by tinkering with your diet so that it includes foods with anti-inflammatory properties.

Bone broth is made by boiling poultry, beef or fish bones until they break down. It may not sound particularly appealing but it has been used as the basis for soups and sauces the world over and is heralded for its medicinal qualities.

What makes it so good for you? The calcium magnesium and amino acids found in bone broth are essential for bone health and also beneficial for strong hair and nails. Collagen, drawn from the bones in the boiling process, also helps repair the lining of the gut. Bone broth is also said to have anti-inflammatory conditions.

In recent years there's been something of a bone broth fad with people choosing to drink it straight. In this instance we're going to use it as the basis for our delicious mushroom risotto.

We've also cheated and decided to buy a ready-made bone broth straight from the supermarket. If you'd like to make your own, it's easy enough. You just need time on your hands.

Serves 4

Cooking time: 40 minutes


Ingredients:

  • 500ml water
  • 500ml organic chicken bone broth
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, finely sliced
  • 2 sticks of celery, chopped
  • 1 teaspoon butter
  • 2 sprigs thyme, leaves removed
  • 1 fresh bay leaf
  • 250 grams chestnut mushrooms
  • 400 grams risotto rice
  • 200 grams frozen peas
  • Small handful of parmesan freshly grated
  • Salt and pepper, to season
  • Bunch of parsley roughly chopped

Instructions:

  1. Soak your porcini mushrooms in hot water for 10 minutes, then drain.
  2. Bring 500ml of water to the boil and add your bone broth.

  3. In the meantime, in a large, heavy-bottomed pan, heat your oil and add the diced onion. Stir for five minutes until the onions are translucent then add your celery and garlic and cook for another two minutes.

  4. Next add your porcini mushrooms, the bay leaf and the sprigs of thyme.

  5. At this point, add your risotto rice to the pan and allow it to soak up the juices.

  6. Add another dash of olive oil and then slowly start to add your water and bone broth mix.

  7. Add a ladleful of the bone broth and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

  8. When you think the rice is close to being ready, add your peas and cook for another three minutes.

  9. Before serving, season the mixture, add your butter. Serve immediately, adding your parsley as a garnish.

More anti-inflammatory recipes

Prawn, pepper and coconut curry


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