Gluten Free Sweet Pepper and Courgette Risotto
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 large red onion, peeled and finely chopped
1/2 bottle of Italian white wine
2 large red peppers, cored and coarsely chopped
2 large courgettes (zucchini), trimmed and cut diagonally
170 g (6 oz) 2 cups of your favourite mushrooms, trimmed and thickly sliced
1 large sprig of thyme
1 large sprig of rosemary
4 bay leaves
2 cloves of garlic, peeled and crushed
Salt and freshly ground black pepper
1 red chilli, seeded and finely chopped
1 tablespoon of Gluten free vegetable stock (bouillon) powder
115 g (4 oz) 2/3 cup of Italian risotto rice
340 ml (12 fl oz) 1 1/3 cups of carrot juice
A pinch of saffron
A large handful of fresh basil leaves, shredded
1/2 bottle of Italian white wine
2 large red peppers, cored and coarsely chopped
2 large courgettes (zucchini), trimmed and cut diagonally
170 g (6 oz) 2 cups of your favourite mushrooms, trimmed and thickly sliced
1 large sprig of thyme
1 large sprig of rosemary
4 bay leaves
2 cloves of garlic, peeled and crushed
Salt and freshly ground black pepper
1 red chilli, seeded and finely chopped
1 tablespoon of Gluten free vegetable stock (bouillon) powder
115 g (4 oz) 2/3 cup of Italian risotto rice
340 ml (12 fl oz) 1 1/3 cups of carrot juice
A pinch of saffron
A large handful of fresh basil leaves, shredded
method
1. Place the onion and wine in a large, non-stick pan and cook over medium heat until the onion softens.
2. Top up with water if the liquid evaporates too quickly.
3. Add the peppers, courgettes (zucchini), mushrooms, all the herbs, garlic, seasoning and chilli.
4. Cook for about 5 minutes, then add the stock (bouillon) powder, rice, carrot juice, saffron and 600 ml (20 fl oz) 2 1/2 cups of hot water.
5. Simmer the risotto for about 15 minutes, until most of the liquid is absorbed, then top up with about half again of hot water (different kinds of rice absorb liquids differently, so the amount of water you will need to keep the rice moist will vary).
6. Simmer the rice and vegetables for another 15 minutes or until they are tender.
7. Adjust the seasoning to taste, adding more chilli if you like your risotto highly seasoned.
8. Stir the risotto from time to time, to prevent it sticking to the bottom of the pan.
9. Serve the risotto in a warm dish and sprinkle liberally with shredded basil leaves and black pepper.
2. Top up with water if the liquid evaporates too quickly.
3. Add the peppers, courgettes (zucchini), mushrooms, all the herbs, garlic, seasoning and chilli.
4. Cook for about 5 minutes, then add the stock (bouillon) powder, rice, carrot juice, saffron and 600 ml (20 fl oz) 2 1/2 cups of hot water.
5. Simmer the risotto for about 15 minutes, until most of the liquid is absorbed, then top up with about half again of hot water (different kinds of rice absorb liquids differently, so the amount of water you will need to keep the rice moist will vary).
6. Simmer the rice and vegetables for another 15 minutes or until they are tender.
7. Adjust the seasoning to taste, adding more chilli if you like your risotto highly seasoned.
8. Stir the risotto from time to time, to prevent it sticking to the bottom of the pan.
9. Serve the risotto in a warm dish and sprinkle liberally with shredded basil leaves and black pepper.
serving amount
serves 8
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