Eggplant Risotto with Tomatoes and Basil

Natalie Coughlin: Swimming

It’s not without cause that some call her the biggest foodie of the Games. Before competitions, Natalie Coughlin’s mother used to make her Filipino fried eggs over rice with soy sauce; today Coughlin’s rice affections also include Italian risottos. “I keep to a pretty strict diet, but you can’t make risotto without a little butter,” she says. “It’s a great complex carbohydrate for training too so I don’t feel too guilty indulging.”

Photo © NBC / USOC

Go to recipe (1 of 7)