Bring stock and water to the boil in a medium sized saucepan over high heat. Reduce heat to low, simmer, covered.
Meanwhile, heat butter and oil in a large, heavy based saucepan over medium heat. Add leek, celery, and capsicum, fry, stirring, 5min; until vegetables start to soften. Add zucchini, fry, stirring, further 5min.
Add rice, fry 1min, rice will appear slightly glassy and be lightly coated lightly in butter and oil. Reduce heat to low, add stock, one ladle at a time. Stir with a wooden spoon until all liquid has been absorbed. Repeat with remaining stock/water (will take approx. 20-25min).
Taste risotto, rice should be tender but firm to bite. Stir in parmesan, and herbs,serve.
Serving suggestion:
Leftover Risotto stays fresh in an airtight container in the refrigerator for 2-3 days.
Top Tip:
Try different vegetables to vary the taste of the risotto; red onion, red capsicum, artichoke, and even salad leaves, can all be used. Including different herbs and spices can also inspire; try ground coriander, paprika, cinnamon, or fresh herbs, such as thyme, rosemary and more.
If permitted, asparagus, snow peas, and green peas are a great way to add a little protein whilst keeping the “green” in this tasty risotto!
- 1 litre gluten free vegetable stock
- 1 ½ cups water
- ½ Tbsp butter
- Tbsp olive oil
- 1 large leek, peeled, thinly sliced
- 2 stalks celery, thinly sliced
- 1 green capsicum, thinly sliced
- 1 zucchini, diced
- 1 ½ cups low protein rice
- ½ cup grated, low protein parmesan cheese (i.e. myLife Biocheese Grated – Parmesano)
- Chopped chives, parsley (optional)
