mushroom, sugar snaps and chive risotto
Gluten free vegetarian risotto.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
15ml (1tbsp) virgin olive oil
1 small red onion - chopped
1 clove garlic, crushed
115g (4oz) mushrooms, sliced
150g (5oz) Arborio (risotto) rice
500ml (18fl oz) hot vegetable stock – gluten free
115g (4oz) Sugar Snaps– cut in half
Black pepper - crushed
15ml (1tbsp) chopped fresh chives
1. Heat the oil and fry the onion, garlic and mushrooms over a medium heat for 3 – 4 minutes.
2. Add the rice and stir with a wooden spoon until the grains are coated. Add the hot stock and simmer for about 12 minutes.
3. Add the sugar snaps and continue cooking for a further 5 minutes until the liquid has been absorbed and the rice is tender but ‘dente’, add more water if necessary.
4. Serve immediately topped with cracked black pepper and the chopped chives.