Jem’s Gluten Free Eats

Risotto is my specialty. My family always ask for it. I cook it about once a week. It’s a definite crowd-pleaser, particularly if your crowd consists of those who are gluten free, dairy free and/or vegan because this recipe is made for them! And it can be made in one pan in less than an hour, making it the perfect midweek meal (that I have made so many times now I could do it with my eyes closed).

One thing to note about risotto however is that it requires a close eye and a keen stirrer. You want to make sure each that grain of rice is evenly cooked. You will find that your quantities of stock will differ every time you make it, which is why it is important to add it gradually, stirring regularly until the rice is cooked to your liking.

So do you want to cook a flavourful, nutrient dense dish that will guarantee clean plates? Here’s how…

SERVES 2

Ingredients:

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 large handfuls of mushrooms, sliced
• 2 garlic cloves, finely sliced or crushed
• 150g fresh spinach, chopped
• 150g risotto (arborio) rice
• 60g cooked chestnuts, finely chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Approx. 500ml gf vegetable stock (I used a Knorr stock pot)
• 3-4 tsp free from green pesto
• 3 tbsp Alpro soy single cream

Method:

In medium-sized heavy-based pan, heat your olive oil on a medium heat and add your onion and mushrooms. Fry for 5 minutes until softened.

Add your garlic and spinach and fry for another few minutes until the spinach has started to wilt.

Add your risotto rice, chesnuts, thyme, oregano and paprika. Fry for a further few minutes, stirring well so the rice is coated in the oil. Season well with salt and black pepper.

Reduce the heat slightly and add approximately 150ml of your vegetable stock into the pan. Stir well and leave to simmer for a few minutes until the liquid has reduced. Then proceed to gradually add the rest of your stock (no more than 100ml at a time), stirring every few minutes. It is really important not to add all of your stock at once. You may find yourself not needing it all. Take time to add it gradually, then wait for it to reduce. Repeat this until your rice is soft and cooked. This should take approximately 20-25 minutes. If you have used all of your stock but rice still has a bite to it, just add in small amounts of hot water until it is cooked through.

Stir through your pesto and cream and cook for a further few minutes.

Top with some more black pepper and your go-to vegan cheese (I used plant-based Cathedral City). Serve on its own, or with some rocket or garlic bread. But most importantly, enjoy!