Teffotto

This recipe for "Teffotto" is a new take on the classic risotto, where nutrient-dense teff grains are used instead of rice, giving a distinct taste with earthy tones. Teff surpasses other grains such as wheat, maize and barley when it comes to nutritional content. It's packed 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 nutrient-rich addition to your diet.

• 1 shallot
• 2 garlic cloves
• 200 g mushrooms
• 7 ½ dl water
• 1 vegetable stock cube, free from traces of gluten and milk
• 2 msk olive oil
• 2 ½ dl da Carla Teff porridge grains
• 2 dl white wine
• 1-2 stalks kale
• a few sprigs fresh thyme
• salt and freshly ground black pepper

Here's how

• Peel and chop the shallot and one garlic clove
• Trim the mushrooms and slice them. Peel and thinly slice the other garlic clove. Prepare the kale by rinsing it thoroughly and tearing it into pieces away from the thick central rib. Finely shred the thyme.
• Heat 1 msk of the oil in a frying pan over medium heat and let the garlic, mushrooms, kale and thyme fry.
• Bring the water to the boil and add the vegetable stock.
• Heat 1 msk of the olive oil in an empty pot over medium-high heat, let the onion and garlic sweat while stirring until the onion has softened.
• Add the teff porridge grains and stir.
• Add the wine and let it cook into the grains while stirring.
• Add the stock in batches, about 1 dl at a time, and let the liquid cook in while stirring.
• Heat 1 msk of the oil in a frying pan over medium heat and let the garlic, mushrooms, kale and thyme fry.
• Season the teffotto and the topping with salt and pepper and serve straight away.