Teffotto

This recipe for "Teffotto" is a fresh take on the classic risotto, where nutrient-dense teff grains are used instead of rice, giving a distinctive flavour with earthy notes. Teff outshines other cereals such as wheat, maize and barley when it comes to nutritional content. It is loaded with essential fatty acids and rich in minerals such as iron, potassium, zinc and magnesium. On top of that, teff contains high levels of protein and vitamins, making it a nutritious addition to any diet.

• 1 shallot
• 2 garlic cloves
• 2 portobello mushrooms
• 7 ½ dl water
• 1 vegetable stock cube free from traces of gluten and milk
• 2 tbsp olive oil
• 2 ½ dl da Carla organic teff grains
• 2 dl (non-alcoholic ) white wine
• 1-2 stems of kale
• a few sprigs of fresh thyme
• salt and freshly ground black pepper

Here's how

• Peel and chop the shallot and one garlic clove
• Trim the portobello mushrooms and cut one of them in half. Chop up half a portobello and save the rest for later.
• Bring the water to the boil and add the vegetable stock cube.
• Heat 1 tbsp of the olive oil in a dry pot over medium-high heat and sweat the shallot, garlic and chopped mushroom, stirring, until the shallot has softened.
• Add the teff grains and stir thoroughly.
• Add the wine and let it cook into the grains while stirring.
• Add the stock in batches, about 1 dl at a time, letting the liquid absorb as you stir.
• Prepare the mushroom and kale topping by rinsing the kale thoroughly and tearing it into pieces off the thick centre rib.
• Peel and thinly slice the second garlic clove.
• Slice the remaining mushroom into strips, then rinse and finely shred the thyme.
• Heat 1 tbsp of the oil in a frying pan over medium heat and fry the garlic, mushroom, kale and thyme.
• Season the teffotto and the topping with salt and pepper and serve immediately.