Gluten Free Cookbook for Beginners: Gluten-Free Cookbook for Beginners by Kirk Jessica

Author:Kirk, Jessica [Kirk, Jessica]
Language: eng
Format: epub, azw3, pdf
Publisher: Rockridge Press
Published: 2021-01-18T16:00:00+00:00

Cold Peanut Noodle Bowls

CHAPTER 6

Meatless Mains

Vegetable Risotto

Veggie Fried Rice

Southwest Quinoa Casserole

Garlic-Avocado Pasta

Hidden Veggie Baked Mac and Cheese

Caprese Casserole Bake

Cold Peanut Noodle Bowls

Pesto Spaghetti Squash Bake

Garlic-Herbed Orzo and Vegetables

Veggie Egg Rolls

Fajita Rice Bowls

Lentil Taco Stuffed Peppers

Stuffed Mushrooms

Greek-Inspired Zoodle Bowls

Fresh Herb Pizza

NUT-FREE, VEGETARIAN

Vegetable Risotto

Prep time: 5 minutes Cook time: 55 minutes

Risotto is a creamy, pasta-like dish that is actually made from rice, so it’s naturally gluten-free. It does take some time to make risotto, so it’s a great recipe for the weekend, but it’s simple and soothing to make, and you can enjoy the enticing aroma while you stir. Serves 4

5 cups vegetable broth

2 tablespoons olive oil

3 tablespoons dried onion

1 tablespoon minced garlic

1 cup Arborio rice

⅔ cup chopped mushrooms

⅔ cup 1½-inch-long pieces asparagus

½ cup cubed fresh mozzarella cheese

1 tablespoon fresh thyme leaves

Freshly ground black pepper

1. In a small saucepan, heat the broth over medium-low heat until it starts to simmer.

2. In a large skillet, heat the oil over medium heat for 1 to 2 minutes. Add the onion and garlic and cook for 1 to 2 minutes, or until brown and fragrant.

3. Reduce the heat to medium-low and add the rice. Stir to coat the rice in the oil. Add ½ cup of warm broth to the rice, stirring every minute or so. Once the broth has almost completely evaporated, add another ½ cup of broth. Continue in the same manner until just ½ cup of broth is left.

4. When the last ½ cup of broth is being added to the rice, stir in the mushrooms, asparagus, cheese, thyme, and pepper. Stir frequently until the cheese is completely melted. Serve immediately.

Cooking Technique: Risotto needs a little bit of attention while cooking. Make sure to add just ½ cup of broth at a time and keep a close eye on the risotto as it soaks up the broth.

Per serving: Calories: 395; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 20mg; Carbohydrates: 51g; Fiber: 2g; Sodium: 522mg; Protein: 15g

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.