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Fortunately, there are ways around this problem. From pasta casseroles to traditional party food, I’ve found my own ways to keep the “comfort” part of comfort food, without sacrificing flavor or nutrition. That’s why risotto is such a wonderful option. While there are some recipes out there that are a bit heavy on the cheese, the beauty of risotto is that it gets its rich creaminess from the natural starches of the rice – not from heavy creams or sauces.
Quinoa offers similar results, with the added bonus of getting a healthy dose of protein in every bite. It’s a great option for vegetarians & vegans, or for omnivores like me who participate in Meatless Mondays. My first foray into risotto-making was actually with the fair mother grain (come to think of it, I have yet to make a proper risotto using rice; I need to fix that), and it was everything I’d hoped it would be. Creamy but not mushy, and full of flavor and texture, with that fun little “pop” that only quinoa can give to a dish.