Gluten and Dairy Free Cheese, Onion & Bacon Risotto

Hello everyone

What a horrible day it is – pouring of rain.  My parents are through this weekend for Mother’s Day and we are due to head into town for a lunch out with all the family.

I made this cheese, onion and bacon risotto from leftovers I had in fridge when I returned from a weekend away in London.  It was delicious, I’m a big cheese and bacon fan, so decided to share the recipe.

Enjoy!

Fx

Gluten and Dairy Free Cheese, Onion & Bacon Risotto

Gluten and Dairy Free Cheese, Onion & Bacon Risotto

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g smoked bacon, sliced
  • 50g dairy free cheese, cubed
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon basil
  • 1 teaspoon chives
  • salt and pepper for seasoning

Method

  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add the bacon and onion and cook for 5 minutes
  3. Stir in the risotto rice
  4. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  5. Taste the rice to make sure it is properly cooked, add more liquid if required
  6. Season with salt and pepper and add the basil
  7. Stir in the dairy free cheese
  8. Sprinkle on some chives

Gluten and Dairy Free Chicken, Smoked Bacon and Mushroom Risotto

Hello

Hope you all had a great weekend.  I booked a little trip to Milan in May – super excited.  Looking forward to the food, I’ve already found a dedicated gluten free bakery that also has dairy free options – can’t wait to visit that.

Today’s recipe is for this super tasty risotto – I made it from some leftovers I had in the fridge but it has quickly turned into my favourite risotto recipe.  The smoked bacon just perfectly compliments the chicken and mushroom.  I had this for dinner with a slice of my gluten and dairy free basil and sea salt focaccia which I’ll share the recipe for later on in the week.

Enjoy!

Fx

Gluten and Dairy Free Chicken, Smoked Bacon and Mushroom Risotto

Gluten and Dairy Free Chicken, Smoked Bacon and Mushroom Risotto

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g chestnut mushrooms, sliced
  • 1 chicken breast, diced
  • 50g smoked bacon, cubed
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon basil
  • 1 teaspoon dairy free spread, optional
  • salt and pepper for seasoning

Method

  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add in the chicken and cook for 5 minutes
  3. Add the bacon, onion and mushrooms and cook for 2-3 minutes
  4. Stir in the risotto rice
  5. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  6. Taste the rice to make sure it is properly cooked, add more liquid if required
  7. Season with salt and pepper and add the sage
  8. Stir in the dairy free spread for extra creaminess

 

Gluten and Dairy Free Smoked Trout & Lemon Risotto

Hello

Risotto is a really easy dish to make gluten and dairy free as the majority of ingredients are naturally free from.  If you don’t have smoked trout you can use a slice of trout if you cook it first.

The beautiful flavours from the trout, fresh lemon and basil make this a lovely dish to have for evening meal.

If you don’t fancy the flavour of this risotto then check out my other recipes for garlic mushroom risotto or butternut squash risotto.

Enjoy!

Fx

Gluten and Dairy Free Smoked Trout & Lemon Risotto

Gluten and Dairy Free Smoked Trout & Lemon Risotto

serves / makes 4
10 mins prep time
40 mins cooking time

Ingredients

  • 150g smoked trout, flaked into chunks
  • 2 teaspoons basil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 150g arborio rice
  • 25 ml white wine, optional can substitute with more stock
  • 400ml fish or vegetable stock
  • 1 tablespoon lemon juice plus zest of one lemon
  • salt and pepper, for seasoning

Method

  1. In a large pan heat some olive oil over a medium heat
  2. Add the onion, garlic and basil
  3. Cook for 5 minutes
  4. Stir in the rice
  5. Add in the white wine (if using) and cook until absorbed
  6. Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  7. Stir in the smoked trout, lemon juice, zest and season with salt and pepper

Gluten and Dairy Free Cream Cheese & Sundried Tomato Risotto

tomato risotto

serves / makes 2
30 prep time
30 mins cooking time

Description

Ingredients

  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 300g arborio rice
  • 850ml vegetable stock
  • 2 teaspoons oregano
  • 2 tablespoons sundried tomatoes, roughly chopped
  • 2 tablespoons dairy free cream cheese, I used Scheese
  • salt and pepper, for seasoning

Method

  1. In a large pan heat some olive oil over a medium heat
  2. Add the onion, garlic and oregano
  3. Cook for 5 minutes
  4. Stir in the rice
  5. Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  6. Stir in the cream cheese and sundried tomatoes