Cheese and Tomato Risotto (Gluten Free, Dairy Free)
Hello everyone, I made this delicious Gluten Free and Dairy Free Cheese & Tomato Risotto for dinner the other week – it is also vegan. Tonight’s posts is way later than expected as I was in the kitchen making a strawberry trifle. Time got away from me and suddenly it is 10pm and I haven’t updated my website today.
It’s been a busy week – I had the day off work on Wednesday and went to get my first tattoo. It is a simple little row of black fine-line drawn planets. I decided to get it in the middle of my lower arm on the underside. I’m really happy with how it turned out and it wasn’t sore at all. Given all the surgery I’ve had it would have been funny if I had struggled with the pain of my tattoo.
Fingers crossed my new trifle recipe works out well and I can photograph it tomorrow. I’ll need to put a bit of time aside this weekend to add that and my new tiramisu recipe to the website.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Cheese and Tomato Risotto then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 onion finely diced
- 50 grams dairy free cheese cubed
- 150 grams risotto rice
- 750 milliliters vegetable stock
- 12 cherry tomatoes halved
- Place the olive oil and garlic in a shallow pan over a medium heat
- Stir in the onion and cook for 5 minutes
- Stir in the risotto rice
- Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
- Taste the rice to make sure it is properly cooked, add more liquid if required
- Add a drizzle of olive oil to another shallow pan over a medium to high heat
- Saute the tomatoes for 5 minutes or until roasted
- Season the rice and stir in the dairy free cheese
- Divide the rice between two bowls and top with the roasted tomatoes