So all that said, I'm now very limited to what I can actually eat so I'm trying to be as creative as possible, and sharing with you guys will hopefully help me to carry it on... First up -
Summer Greens Risotto
Olive oil
Arborio rice
Asparagus
Closed cup mushrooms
Onion
Leek
Spinach
Parmesen cheese
Knorr gluten free stock cubes
Basil
Thyme
Salt and pepper to season
Method
- Add enough olive oil and rice to cover the base of a deep frying pan thinly, then add one leek and half an onion to the rice.
- Once the rice has gone slightly transparent add the asparagus.
- Fry on a medium to low heat until the asparagus is easy to spear with a fork. While this is cooking, dissolve one stock cube as per instructions.
- Add the mushrooms (a chopped handful should be enough) to the simmering rice and then gradually add the stock, one ladle at a time, ensuring that it gets completely absorbed before adding the next ladle full.
- Once the stock has been all used up and absorbed, take off the heat and mix in the Parmesan. Use as much or as little as you like.
- You can then stir in the spinach or, like I did, make it a garnish to top the dish
Then sorted!
You have yourself a super yummy meal which, I think, tastes even better the day after. If, perhaps, you fancy adding meat to the dish then chorizo is a good choice. I've added it to the dish before for a friend and just fried it separately. I then added it to a portion when adding the cheese.
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