Gluten Free Orange Scented Risotto
"Simple, Quick and Delicious. Smells Fab too"Serves 4 | Prep Time 10 minutes | Cook Time 30 minutes
Why I Love This Recipe
When I first became gluten free, sadly not by choice, I wanted to find more recipes that I could cook with naturally gluten free ingredients such as rice. I brought a little book called Rice and Risotto, by Elizabeth Wolf-Cohen on the internet and started experimenting. This has become one of my favourite recipes.
Ingredients You'll Need
2 tablespoons mixed chopped nuts
4 tablespoons unsalted butter
2 shallots, finely chopped
1 leek, finely shredded
400 g arborio or caranoli rice
2 tablespoons orange flavour liquor
1.5 litres gluten free vegetable stock (2 stock cubes)
2 oranges (Grate rind off one, then juice both)
Salt and pepper
Heat butter in a large pan over a medium heat, Add shallots and leek.
Cook for 2 minutes until soft. Add rice and cook, stirring often.
Add liquor. Gradually add the hot stock, a ladleful at a time, waiting each time for the liquid to be absorbed into the rice. Don't let the rice get dry.
After 15 minutes add the orange rind and juice and continue to add the stock until it is all gone and the rice is tender, but firm and looks creamy
Remove from the heat, sprinkle on the mixed nuts and serve
Pairs Well With