One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Rainbow Risotto
– Gluten-Free & Dairy-Free –
A classic gluten-free dish, with augmented nutrition via colourful vegetables. Yes, please!
Ingredients
2TBSP olive oil
1 small yellow onion, minced
1″ minced leek (white part only)
200g button mushrooms
6 chipolata sausages (optional)
200g arborio rice
125ml white wine
1l bone broth
1 sweet potato, grated
2 carrots, grated
1 medium yellow zucchini, grated
sea salt to taste
- Over medium heat, pan fry the onions and leeks in olive oil, until translucent.
- Add mushrooms and pan fry over low heat until nicely caramelized.
- Squeeze sausage meat from casings (if using), and fry until cooked through.
- Add arborio rice and cook several minutes until translucent.
- Deglaze pan with white wine, and add bone broth ladle by ladle, to allow rice to soften.
- Add grated vegetables to the mixture only once rice has softened and cooked through. Cover with a lid to warm vegetables within the mixture.
- Serve hot.
This year, I experimented with planting sweet potato plants in the garden. And what a year it was!
I now still have to learn more about how best to store large numbers of sweet potatoes throughout the winter… but how wonderful it was to be able to know that there were always root vegetables on hand (at least for a while)!
Gardening is like magic. Poof! Free food!
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »