-Thanks to Phil Marren and Louisa Davis for introducing me to this recipe.
-I do not want to stand and stir a risotto on the stove for 30 mins while it burns on the bottom because I don’t have a quality saucepan with a thick base.
-Although Arborio rice has a reasonably high GI (glycaemic Index) of 69, by adding protein (cheese) and other vegetables, the GI of the whole meal is less. I have tried using barley in a risotto and it works well but you need to cook it for longer.
I would hardly ever bother to make my own stock. I think there is nothing wrong with a couple of stock cubes.
-Canned and frozen fruits and vegetables are usually just as nutritious as fresh fruit and vegetables (ref). They are preserved as soon as they are picked and will retain more nutrients than fresh vegetables or fruit that have been stored in fridge for over a week.
-Try adding a handful (or more) of chopped edible "weeds" such as sow thistle, mallow, amaranth, nightshade or sea celery (if you are near the coast). See my edible weeds page.