So what do you do when you look in the fridge and see a large punnet of mushrooms that are about to go past their best? You make this! It’s a quick, easy and tasty dish that you can rustle up with ease and with the knowledge it’s healthy too. Plus it’s Wheat free, Gluten Free, Dairy Free and great for getting those veggies into little ones 😉
Recipe (Serves 2 plus toddler):
1 tbsp oil
2 tbsp flour (I used rice flour)
200ml white wine
Heat 1tbsp oil in a pan, remove from the heat and stir in the flour until it resembles breadcrumbs.
Add half the white wine and stir well to make a sauce free of lumps.
Place it back on the heat and gradually add the rest of the wine – do not stop stirring!
Add the mushroom and keep on a medium heat, the mushrooms will release water as they cook.
When the mushrooms have cooked down a little add some of the water, the amount you need will depend on your mushrooms.
Add mixed herbs (fresh parsley would be amazing) and season well. Leave it to simmer for 10 minutes.
Serve with pasta. Nom Nom.
Now of course you could finish this with cream……but that’s just not my way 😉 Enjoy and let me know your variations by commenting below…
We love risotto in our house. It’s just so versatile. You can dress it up all fancy and swish for a dinner party or keep it simple for an everyday family meal. Plus, its wheat and gluten free, can easily be vegetarian and it’s easy, peasey to make….even my husband who isn’t into cooking can make a risotto 😉
Our favourites at the moment are mushroom and blue cheese and a creamy leek and lemon version with salmon. Butternut squash with a grating of nutmeg works well as does chicken and pea.
Risotto’s take a bit of love and time, you can’t really walk away and leave them to cook themselves, unless you like crunchy rice…so stay by the cooker and let it cook slowly, simmering not boiling.
Using a home made stock is tasty and lower in salt. We make stock using the chicken bones after a roast and freeze it down for later.
Swap cream for low fat creme fraiche or natural yoghurt and low fat creme cheese. Keeps the creamy taste but cuts the fat.
Add a splash of wine and some fresh herbs for extra flavour. You can go fairly bold in a risotto so try some different flavour combos.
You can make it in advance, then finish off with the last bit of stock or a swirl of milk/wine when heating up. It also makes great leftovers for lunches.
If feeding a baby it’s perfect sticky finger food, my baby adores risotto.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.