Dairy Free Red Wine Risotto
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
140 g (5 oz) 2/3 cup of Dairy free margarine
2 large red onions, peeled and finely chopped
500 g (17 oz) 2 1/2 cups of risotto rice
600 ml (20 fl oz) 2 1/2 cups fruity full-bodied red wine
Salt and freshly ground black pepper
1 tablespoon of Gluten free vegetable stock (bouillon) powder
1 litre (35 fl oz) 4 cups of boiling water
500 g (17 oz) of ready-cooked, peeled beetroots (beets)
3 tablespoons of chopped fresh parsley
2 large red onions, peeled and finely chopped
500 g (17 oz) 2 1/2 cups of risotto rice
600 ml (20 fl oz) 2 1/2 cups fruity full-bodied red wine
Salt and freshly ground black pepper
1 tablespoon of Gluten free vegetable stock (bouillon) powder
1 litre (35 fl oz) 4 cups of boiling water
500 g (17 oz) of ready-cooked, peeled beetroots (beets)
3 tablespoons of chopped fresh parsley
method
1. Melt 100 g (2 1/2 oz) 1/2 cup of the margarine over a medium heat, add the onions and cook gently until nearly soft.
2. Add the rice and stir for a minute.
3. Pour in the red wine and season with salt and pepper.
4. Simmer for 5 minutes.
5. Mix the stock (bouillon) powder into the water and pour into the rice. Simmer for 10 minutes.
6. Chop up the beetroots (beets) into bite size cubes and stir into the rice.
7. Simmer for 10 more minutes and then fold in the remaining margarine. Adjust the seasoning to taste.
8. Serve on a large warm dish and sprinkle with chopped parsley.
2. Add the rice and stir for a minute.
3. Pour in the red wine and season with salt and pepper.
4. Simmer for 5 minutes.
5. Mix the stock (bouillon) powder into the water and pour into the rice. Simmer for 10 minutes.
6. Chop up the beetroots (beets) into bite size cubes and stir into the rice.
7. Simmer for 10 more minutes and then fold in the remaining margarine. Adjust the seasoning to taste.
8. Serve on a large warm dish and sprinkle with chopped parsley.
serving amount
serves 6
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