FreeFrom brown rice risotto
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya & wheat free
I devised this to go with my lovely butternut and aubergine 'stew' – but it is a very useful basic risotto which will go with almsot anything – and to which you could add extra, nuts, tofu, cold meat or smoked fish to make a main course dish.
3 tbsp olive oil
1 large onion, peeled and finely chopped
4 large field mushrooms, finely chopped
4–6 heaped tbsp wholegrain rice (depending on whether for a vegetable or a main course)
approx 1 litre / 4 ½ cup gluten and wheat free vegetable stock
sea slat and freshly ground black pepper
Heat the oil in a wide and add the chopped onion and mushroom. Cook fairly briskly for around 5 minutes or until the onion is starting to soften and colour.
Add the rice followed by around half of the stock and stir well.
Bring to the boil then reduce to a simmer and cook, uncovered, for 30–40 minutes, topping up the liquid as needed or until the rice is soft but still nutty.
Adjust the seasoning to taste if needed and serve.
Serves 4– 6 depending on whether as a vegetable or a main course - per portion
223Calories 13g Protein
11g Fat (2g Sat fat, 6g mono, 1g poly)
22g Carbohydrate of which 2.5g Sugar
1g Fibre, 500g Sodium, 1.2g salt
Good Source – Copper
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