Michelle's Freefrom Roquefort or Anchovy Risotto

Corn, egg, gluten, nightshade, nut, peanut, sesame, soya & wheat free; can be lactose & milk free

Unlike a pilaff a risotto should be eaten quite ‘wet’ with plenty of the deliciously flavoured cooking juices.

Serves 6


  • 3 tbsp olive oil
  • 1 large leek, trimmed and thinly sliced
  • 150g / 5 oz mushrooms, of your choice
  • 400g / 14 oz risotto rice, rinsed under cold water
  • 1 litre / 34fl oz wheat and gluten-free vegetable stock
  • 300ml / 10fl oz dry white wine
  • 200–400ml / 6-14fl oz water
  • 2 largish courgettes (zucchini), wiped
  • 6-10 anchovies, chopped or 80–120g / 3-4 oz gorgonzola or Roquefort, crumbled
  • sea salt and freshly ground black pepper


  1. Heat the oil in a wide, heavy pan and add the leeks.
  2. Fry gently for 5–10 minutes or until they are softening.
  3. Wipe and slice the mushrooms, add to the leeks and continue to cook for a further 5–8 minutes.
  4. Add the rice, stir gently and cook for a couple of minutes or until the rice is starting to become transparent.
  5. Add the stock and wine, bring to the boil and cook reasonably quickly for 8–10 minutes or until the liquid is absorbed.
  6. Meanwhile, grate the courgettes (zucchini) on a coarse grater.
  7. When the first lot of liquid is absorbed add the courgettes and extra water bit by bit until the rice is totally cooked but enough liquid remains to make a little ’sauce’.
  8. Remove from the heat and add the anchovies or cheese, whichever you are using.
  9. Mix well but gently to allow the flavours to amalgamate and then season to taste.
  10. Serve with a good green salad.

Serves 6 – per portion

346cals – 8g protein
7g total fat – 1g sat / 4g mono / 0.7g poly
55g carbohydrate of which 1g sugar
1g fibre – 375mg sodium / 0.9g salt
45mg calcium

Good Source of: Vitamin B12

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