I’ve been making this recipe for risotto with porcini mushrooms and asparagus for quite a long time. It’s one of my favorite winter meals, but I’ve always had kind of a love-hate thing with Arborio rice, which is used to make risotto. I ADORE the creamy, rich, comfort-foodness of it, but I have a hard time with all of the high glycemic starch (which I know is spiking my blood sugar and stressing out my insulin), and the feeling that I could have just had a bowl of ice cream instead. I’ve always tried to make risotto at least a little bit healthy by adding vegetables, and going light on the cheese, but let’s just call it what it is. White. Starch. The thing that I tell everyone to steer clear from. Continue Reading..