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Le Chaudron recipe

Risotto sans gluten aux légumes

Gluten-free vegetable risotto

⏱ 40 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)arborio ricenaturally gluten-free
  • 1zucchini
  • 150 g (5 oz)frozen peas
  • 1carrot
  • 1onion
  • 1 L (4¼ cups)gluten-free vegetable stock
  • 100 ml (½ cup)dry white wine
  • 60 g (2 oz)grated Parmesan
  • 30 g (1 oz)butter
  • 2 tbspolive oil
  • 300 g (11 oz) arborio rice naturally gluten-free
  • 1 zucchini
  • 150 g (5 oz) frozen peas
  • 1 carrot
  • 1 onion
  • 1 L (4¼ cups) gluten-free vegetable stock
  • 100 ml (½ cup) dry white wine
  • 60 g (2 oz) grated Parmesan
  • 30 g (1 oz) butter
  • 2 tbsp olive oil
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed sauté pan1 saucepan for the stock1 ladle1 wooden spoon1 paring knife4 shallow bowlsDried oregano

03 — Method

  1. Heat the stock in a saucepan and keep it at a simmer the whole time.
  2. Chop the onion; cut the carrot and zucchini into small, even 5 mm (¼ in) dice.
  3. Heat the oil in a large sauté pan. Sweat the onion 3 minutes until translucent.
  4. Add the rice and toast it 1 minute, stirring, until the grains turn translucent at the edges.
  5. Pour in the white wine and stir constantly until fully absorbed (about 5 minutes).
  6. Add the hot stock one ladle at a time, stirring. Wait until it's absorbed before adding the next.
  7. Halfway through (10 min), stir in the carrot, zucchini and peas. Keep adding stock for 8 minutes.
  8. Off the heat, add the cold butter and parmesan. Stir vigorously for a creamy finish (mantecatura).

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CategoryLight & healthy