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| Easy-peasy Creamy Mushroom Risotto - no-gluten, dairy-free sauce |
Delia Smith's recipe for Oven-baked Mushroom Risotto was a favourite dish for a long time. Its generous quantities of butter and parmesan, however, are no longer compatible with forging a pathway to graceful ageing.
This version, developed by 67, is pretty straight-forward though there's no oven involved. There's no sweating over a hot stove ladling stock, either. The recipe involves three essential cooking stages: the rice, the creamy sauce and the mushrooms.
The low-fat, low-cholesterol creaminess comes from a unusual dairy-and-gluten-free white sauce, recently published in Waitrose magazine. The sauce is interesting - and clever. It blends leeks, butter beans and stock to make a light savoury cream. It must be a boon for the dairy and gluten phobic.
The average palate, however, might find something lacking. And for 67, good goats' cheese was an essential addition.
The recipe uses brown rice which takes 20 minutes to cook but it is worth it. Brown rice has more vitamins and minerals than white and is higher in heart-friendly fibre. White rice can replace brown but the taste and texture may suffer. (See Brown Rice - Should We Be Concerned?)
The juxtaposition of rice and pulses make this a dish with all essential amino acids, even without the goats cheese.
Cost: £3.50 without cheese
Feeds: 6 as starter; 4 as main
Ingred:
6 oz wholegrain basmati rice
a large pot of boiling, salted water
1/2 oz/ about 10 gms dried porcini/wild mushrooms
boiling water to cover
1 large leek, halved vertically and thinly sliced
olive oil (or half olive oil; half butter)
200 gm drained, rinsed butterbeans (1 tin)
75 ml sherry/white wine/grape juice (opt: replace with stock)
75 ml good stock
2/3 tsp English or Dijon mustard
1/2 tsp dried nutmeg
min 1/4 tsp-max 2/3 tsp salt
1/2 tsp pepper
8 oz/250 gr fresh chestnut mushrooms
zest and juice of half a lemon
about 2 oz soft goat's cheeses (opt)
Method:
- Bring a large pot of salted water to the boil
- Put rice in a sieve over a bowl; run cold water over it ming sure all the grains are wet (and won't float down the drain and make your plummer very cross). Keep the tap running until the water runs clear
- Put the dried porcini in a small bowl; pour boiling water over to cover; leave to steep
- When the pot of water has come to a boil, add drained rice; bring to the boil again; reduce heat until rice is bubbling gently; simmer 20 mins or until slightly underdone
- Thickly slice mushrooms; set aside
- Rinse leeks thoroughly. Drain.
- Generously spray olive oil in a large, deep frying pan; add leeks, saute over med heat 8 mins or until soft. Don't let them brown
- When leeks are cooked, add to butter beans (you will use the frying pan later), sherry/wine/grape juice, stock, mustard & nutmeg; blitz to a smooth puree; add pepper & salt; test for seasoning; set aside
- Return the frying pan to med heat, add a tsp of olive oil & a tsp butter (opt). Add mushrooms and cook over gentle heat for 15 mins; stirring now and again
- Drain dried mushrooms; chop and add to mushroom mix; add lemon zest and juice ; stir
- Pour pureed leeks, beans and stock into the mushrooms; stir to blend; take off heat
- When the rice is ready, drain into a sieve over a bowl; rinse with boiling water.
- Add rice to mushrooms and bean puree. Stir and heat through 2-3 mins.
- If using goat's cheese, crumble it over the risotto
- Garnish with chopped chives
Tip:
The rice can be cooked the day before, or rice which you have frozen and defrosted overnight can be also be used.
Vegetarianism & Essential Amino Acids plus Cooking Clever with Pulses: How to..on Navigation Bar. More recipes on Navigation Bar
(Questions & comments, pls email b67goingon50@yahoo.co.uk (there is a lower case 'b' at the beginning of the address ) and say if they can be included in the blog)
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
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