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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Here's a quick risotto recipe that is also full of flavour and fibre. You can make it gluten-free too!
1 In a large, heavy-based saucepan, heat 2 tablespoons of the oil over medium. Add leeks and mushrooms and cook for 5 minutes, or until soft.
2 Increase heat, add rice and stir before adding 1 cup of the stock. Let this evaporate before adding broccoli and half of the blue cheese. Add remaining stock and water, season with a pinch of salt and black pepper and stir to combine.
3 Reduce heat, cover and simmer gently till rice is creamy and just tender, this should take about 10 minutes. If rice is beginning to dry out, add an extra ¼-½ cup of water.
4 To serve, stir through spinach and remaining oil and top with remaining crumbled blue cheese then garnish with a scattering of chopped fresh parsley, if desired.
Make it gluten free: Check stock is gluten free.
Calories 512 cal
Kilojoules 2140 kJ
Total fat 18 g
Saturated fat 6 g
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I rejigged the order of adding ingredients for this – I didn’t want the mushrooms cooked to slime, so I stirred them through just before the spinach. Perfect. Next time I would shred the spinach – it wasn’t such a nice mouth-feel with the leaves whole. Otherwise lovely flavours and worth the need to stand over it as it cooked.
I made this for one and used frozen spinach. I also added a splash of white wine to the rice for extra flavour and let it almost disappear before adding the stock.