Easy Dairy Free Risotto

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February 17, 2013

This risotto is ridiculously easy to make! Now I know the thermomix people out there will be saying to the computer screen "oh yeah, well my thermie makes risotto in 16 minutes!"  Trust me, if I was among you I would be saying it too...but for those who make risotto the 'old fashioned way', you are going to love the simplicity of this beautiful risotto.  It is fantastic as this dish is good for dairy and gluten intolerance as it is free from those foods.  The flavours and different textures are insanely good - squishy pumpkin, peas that pop and pine nuts that crunch and the saffron....mmmmm.  Plus there is no ladling of stock bit by bit, it's a quick process that still turns out fantastically!

What You Will Need

A deep stove top pot and a baking tray
1 cup arborio or short grain brown rice (short grain rice is starchier which is what you need for a good creamy risotto)
1 Litre of chicken stock, home made is best, for a good recipe from Whole Foodie Kitchen, go here.  If no home made stock on hand, I recommend Massel stock as it's gluten and lactose  free, trans fat free, uses no preservatives and contains a lot less salt than other stocks and it's vegan!
500gr of organic or free range chicken thighs (diced)
1/4 pumpkin (diced)
1/2 cup of peas -frozen or fresh
1/4 cup of pine nuts
1 brown onion (diced)
2 cloves of garlic (crushed)
1 pinch of saffron threads
1/2 cup of dry white wine or use more chicken stock here coconut oil for cooking
Himalayan salt and ground pepper to taste

 

Method

Pop the diced pumpkin into a pre heated oven at 180 degrees with a drizzle of coconut oil and bake until a little bit crisp and brown, don't overdo it as it will be too mushy in the final dish

In your pot on the stove, heat enough coconut oil to cover bottom of pot and add your diced chicken, brown until just cooked, remove and put aside

Add a bit more coconut oil in the pot to cover bottom again and add in your onions and saute until transparent

Add your rice, stir for about a minute

Add your wine or stock to deglaze the rice and onion and stir until evaporated

Add the whole litre of stock at once as well as your pinch of saffron and turn down to a low - medium heat, so it's still bubbling but not too furiously

Stir once in a while!

When you see that about 2/3 of the liquid is gone, add cooked chicken, peas (straight from freezer or fresh), baked pumpkin and stir gently

Pop your pine nuts in the baking tray you used for pumpkin and give a quick bake and then pop them in also.

Add your crushed garlic after it's been sitting there crushed or chopped for 10 minutes before it's added to the heat. This means it retains the anti-bacterial, anti-viral, immune boosting properties of the allicin (active phytochemical of the garlic)

Add salt and pepper to taste

All liquid should now be absorbed and you can take off heat, give final stir and pop a lid on to let it rest for 5 minutes.

Of course, you can leave the chicken out for a vegan version (if using massel stock) and I have also substituted peas for spinach but I must say I enjoy the pop of the peas.

This dish is as much about texture as it is about the flavour!

Do you have a favourite risotto ingredient combination?  Tell me your fave risotto recipe?

Bon Appetit!

 

Yours in health,

 

Alisha x


10 Responses

Barbara
Barbara

June 23, 2015

I’ve made this dish tonight for our meat free Monday. I doubled the rice and stock, used a little extra stock instead of wine, added 10 mushrooms, 8 asparagus spears, 2 large handfuls of baby spinach, substituted olive oil for coconut oil and kept all remaining ingredients. Lovely dish enjoyed by all the family with plenty for left overs and lunch tomorrow. Yum! Thanks.

naughtynaturopathmum
naughtynaturopathmum

June 26, 2015

Yum! Thanks for letting me know about this wonderful sounding version! Glad you enjoyed it :)

Naughty Naturopath Mum
Naughty Naturopath Mum

July 24, 2013

Enjoy!

carole
carole

September 19, 2014

Is there something else that can substitute the alcohol or verjuice, my son is on a strict preservative fee diet. Thanks

naughtynaturopathmum
naughtynaturopathmum

September 19, 2014

Definitely hun, just use a bit of extra chicken stock or broth to deglaze instead :)

Naughty Naturopath Mum
Naughty Naturopath Mum

July 23, 2013

Maybe use a little less but yes it’s just to de-glaze so there won’t be any alcohol in the actual dish _ I love using Maggie Beer’s verjuice in place of the wine sometimes which is a beautiful non-alcoholic grape juice, good for dressings and marinades as well x

madalyn
madalyn

July 23, 2013

Will be making this dish this week!!

thenaughtynaturopathmum
thenaughtynaturopathmum

March 03, 2013

Always good to have those dishes to sneak veg into the kids up your sleeve Shell ;)

Gal
Gal

July 23, 2013

Hi Alisha- if I am making this for my 21
month old son too should I leave out the wine or does it just evaporate?

Shell
Shell

March 03, 2013

Thanks for this Alisha – I’m doing a blog catch up! Risotto in every form is one of the meals my kids both love, so I’m always keen to find a new one for sneaking those vegies in – looks delish, can’t wait to try it x

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