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.
- 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
- Heat the oil in a wide, heavy pan and add the leeks.
- Fry gently for 5–10 minutes or until they are softening.
- Wipe and slice the mushrooms, add to the leeks and continue to cook for a further 5–8 minutes.
- Add the rice, stir gently and cook for a couple of minutes or until the rice is starting to become transparent.
- Add the stock and wine, bring to the boil and cook reasonably quickly for 8–10 minutes or until the liquid is absorbed.
- Meanwhile, grate the courgettes (zucchini) on a coarse grater.
- 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’.
- Remove from the heat and add the anchovies or cheese, whichever you are using.
- Mix well but gently to allow the flavours to amalgamate and then season to taste.
- 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
Good Source of: Vitamin B12
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