Tuesday, 13 August 2013

Gluten Free Mediterranean Risotto


Mediterranean Risotto
Serves 4
*2 cups white rice

*Diced carrot, zucchini, mushrooms and any other vegetable you are fond of.

*Gluten free vegetable stock (I used Vegetta)

*Fresh basil

*Garlic infused olive oil

1.       Heat oil in heavy based sauce pan. Fill kettle and boil. Cook the vegetables for about 7 minutes and add rice, stirring for one minute. Add 1-2 heaped teaspoon of the stock then pour in boiled water from kettle until it covers the rice. Give a good stir for a couple of minutes.

2.       Now you leave the risotto to simmer on medium-low heat while you clean up the kitchen or make something yummy for desert. Don’t forget to keep an eye on it or it will dry up! I check mine every five minutes and give a good stir. Keep adding more water from kettle as needed until rice is tender and creamy looking. It usually takes me about 20-30 minutes.

3.       Pile into cute bowls and top with fresh herbs.

*You can use any fresh or dried herbs that you like. Actually no, I demand that you use what I use! Just kidding…

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