Of late, I have been trying to find as many gluten-free recipes as I can purely because I am meant to stop eating gluten (goodbye Donut King Cinnamon Donuts! goodbye morning Vegemite toast!) and at first I was miserable thinking I have to stop eating all my favourites (thanks to Pinterest, there are plenty of alternatives).
One of the main things I have noticed is that I can eat most risottos (thank goodness) and the below was pretty damn delicious! The recipe I was originally following didn’t have crushed garlic, but I added it for some extra flavour, so entirely up to you whether you add it or not. Also, this recipe serves about 6-8 people.
6-7 cups chicken stock
2 garlic cloves, crushed
1 brown onion, finely chopped
2 slices middle bacon or pancetta, chopped
450g Arborio rice
1 ½ cups frozen baby peas
60g grated parmesan
Heat chicken stock in a saucepan. Keep warm at a low simmer.
Heat half the butter in a saucepan over medium heat. When bubbles subside, add onion, garlic and bacon. Cook for 5 minutes until onion is pale. Stir in the rice and cook for 5 minutes until transparent.
Add ½ cup of stock and stir until absorbed. Add stock, in ½ cup batches, stirring continuously, until completely absorbed. Add peas with last batch of stock. Cover with a lid and simmer for 10-12 minutes or until rice is soft.
Remove from heat. Stir in the parmesan and remaining butter. Serve.