Wednesday, September 2, 2015

Carrot Diakon Mint Risotto (AIP, Low-FODMAP, Paleo, Whole 30)

This risotto brings in some new rice options for those who can't have or don't like cauliflower rice. The mint adds a nice fresh element as well. Plus it is fun to use ingredients like, diakon radish, in ways you never thought to.

Carrot Diakon Mint Risotto


  • 3 medium carrots, peeled and rough chopped
  • 1 ½ cups peeled, diced diakon
  • 2 tablespoons of extra virgin olive oil
  • 1 cup chopped bone broth
  • 1 teaspoon sea salt
  • ¼ cup finely chopped  fresh mint
  • 1 tablespoon chopped fresh lavender


  1. Add carrots and diakon to food processor and blend in short bursts, about 2 seconds at a time until it is fully riced.
  2. In a large pan, heat olive oil over medium high heat.
  3. Add riced carrots and diakon to pan and cook for 5 mins.
  4. Pour in bone broth, sea salt, mint and lavender to pan and stir to combine.
  5. Turn down heat and simmer in uncovered pan for 20 minutes. Most of the liquid should absorbed. 
  6. Serve and enjoy!

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