Risotto is a staple in my coeliac and vegan diet. This flavour combination is a lovely fresh and tasty spring meal.
As with the other risotto recipes I’ve posted (and there are many) start by chopping and frying white onion in a pan with olive oil. Once the onion is soft add risotto rice and cook in the oil and onion until the rice becomes translucent.
In this recipe I’m actually not using wine so I pour over a little hot stock. Sometimes I make stock if I have left over vegetable stalks but often I use Kallo Vegetable stock cubes as they are coeliac and vegan. Allow the first stock addition to sizzle off really swiftly before turning the heat down to medium, adding extra stock and adding shelled peas. Squeeze lemon juice into the pan and add chopped fresh mint for flavour.
Continue to cook stirring frequently for approximately 20 minutes adding stock when necessary and when the liquid has bubbled off. Keep cooking and adding the stock until the rice is fluffy and juicy.
I’ve served this risotto with steamed tenderstem broccoli. It’s a perfect mix of spring flavours like mint, but without the meat you often see around Easter!
Risotto is one of my go-to dishes and is perfect for a cold evening. This risotto with warming red wine and tasty flavours is ideal for when winter really sets in.
Start by sautéing a chopped red onion in a little oil or frying spray, once the onion has softened add arborio rice and continue to cook on a high heat until the rice takes on a translucent appearance. Then it’s time for my favourite bit; where you add the wine! I’ve given my risotto a generous helping of Rioja and allowed it to sizzle off quickly.
Once the wine has evaporated turn down the heat and add hot stock. I always use the low salt Kallo stock cubes to make up my stock. It’s a real staple in my coeliac, vegan pantry!
Cook for a further 20 – 30 minutes adding chopped baby tomatoes mid way through cooking and when the liquid has evaporated and the rice is nicely cooked serve with a little basil to flavour. Serving with a big glass of wine also recommended.
Risotto is an ideal comfort food for Autumn. As a coeliac and a vegan it makes it an ideal dish to suit all dietary needs.
Start by finely chopping a white onion and starting to fry in a large pan on a high heat. Once the onion has softened add arborio rice and continue to fry until the rice turns a little translucent.
I actually only use wine if I have some open so rather than adding wine at this point I pour over some boiling stock and sizzle off swiftly. Kallo low salt stock cubes are great as they are vegan and gluten free.
Add more stock but turn the heat down to a medium setting so it cooks through solidly.
At this point I add fresh lemon juice and zest grated from the peel. I also add mint to the risotto. One of my top tips for storing fresh herbs is to put it into ice cube trays, pour over water and then freeze. This gives you perfect fresh herbs and saves any waste!
Keep stirring and keep adding stock to the dish as it cooks. I cook the risotto for approximately 15 minutes but keep checking the rice and make sure it is cooked to your taste. When it is close to cooked I’ve added 100g of vegan Greek style cheese. I’ve used the Sainsbury’s brand made with coconut milk.
Whilst the risotto finishes cooking gently steam the asparagus.
Serve the steamed asparagus on top of the risotto for a tasty, comforting meal free from gluten and vegan.
Risotto is a Sunday night go to in my house. It’s tasty, filling and flexible so you can use whatever veggies you have in the house.
This risotto uses some kitchen staples and is delightful. Start by chopping red onion and garlic then heat on a medical high with a little olive oil. Once the onion has softened add arborio rice and cook in the oil and onion until translucent.
Pour over a cup of white wine and allow to bubble off rapidly keeping the heat high. Then add warm stock. Kallo have a great low salt, vegan and gluten free stock cube which I use as a flavour base for many meals.
At this point squeeze the juice of a lemon and add the zest to the risotto. Turn down the heat and continue to simmer adding more stock as needed. Time for the vegetables. I add super simple veggies with peas and rocket. Cook for a further 15 – 20 minutes and serve warm.
I’m so ready for some healthy January eating. I’m kick starting that with a warm and hearty risotto. Perfect for coeliac, vegans and in fact anyone who enjoys a nice meal.
Start with a little oil in a large pan. I’m using a few squirts of olive Fry Light as a lower calorie and fat option.
Add half a chopped onion and a couple of chopped garlic cloves to the pan and fry. Once the onion has softened add arborio risotto rice to the pan and splash over with white wine. Keep the heat high so the wine bubbles off quickly and then cover the rice with hot stock. I use Kallo low salt vegetable stock as it is one of the few gluten free stock cubes.
Continue cooking and top up the stock as the rice cooks and expands. After cooking for approximately 20 minutes add rocket, peas and squeeze some lemon juice and basil into the risotto and stir fry.
Cook for a further 10 minutes stirring continuously to ensure even cooking.
This is a delicious gluten free, veggie meal and I hope you really enjoy it.
As a teenager I was very lucky to have three special guinea pigs in my life called Pip, Derek and Russell. They lived at my now husband’s house and they used to go crazy for fennel. It was their favourite treat and they would squeek and squeek for more fennel-ey goodness.
Fennel is also good for humans as well as guinea pigs, it is rich in vitamin c and has reportedly be found to help reduce inflammation and even the risk of cancer. It is also high in dietary fibre which promotes digestive health. What a little treasure of a plant fennel is.
Today I’ve used fennel in a Italian dish, where is traditionally used quite a lot and made a tasty risotto. Ideal for coeliacs as risotto is naturally gluten free.
To start I have chopped a whole fennel, as with a carrot I have removed the very bottom of the fennel and also the top stalks and the leafy bits too. Then I chop the fennel first into slices before chopping cross ways to give roughly centimetre length chunks. Also chop half a large white onion and place both into a large frying pan with olive oil.
Once the fennel and onion has soften and cooked add the risotto rice directly into the pan, stir frequently and continue cooking until the rice has turned translucent. Often risotto is cooked with wine. I’ve actually skipped the wine on this occasion as I think it can work just as well with stock and I like the fennel flavour to really come through. When the risotto rice has cooked until translucent pour over boiling stock. As with many of my recipes unless I’m making my own vegetable stock I use Kallo stock cubes as they are gluten and lactose free, vegetarian and they do a low salt stock cube too. Continue to cook adding hot stock and stirring continuously.
The cooking should take approximately 20 minutes from when you first add the stock but with risotto you can cook to taste as some people like an al dente risotto and others like the rice much softer. When cooked and ready to eat I season with a little black pepper. I don’t add salt as even the low salt stock cubes will contain enough salt to season for my taste.
A perfect gluten free, dairy free meal which will please both human and guinea pigs alike!