Gluten-free and Egg-free Recipes (with some Dairy-free options)

rissotto

A few days ago I promised on Facebook that I would post the recipe for these. It can be hard working out what to make for lunch when on a gluten-free diet, so I’m going to start posting my lunch ideas here. In Australia, you can get a rissotto cake packet mix from Melinda’s Gluten Free Goodies and I can assure you they taste very yummy, but I find them hard to get at our local shops. A while ago I tried a few different recipes for rissotto muffins and came up with this recipe. You can add in whatever you wish. I haven’t weighed the ingredients in grams here, as precise amounts do not matter so much with savoury cooking. It really doesn’t matter if you are using a US or metric cup here. The picture (above) was taken a while ago before I got silicon muffin trays, so they look a little crumbly.

Ingredients

1 tablespoon each of butter and olive oil

about 2 or 3 chopped shallots (spring onions) – in Queensland the long thin green onions are called shallots

1.5 cups arborio rice

3 cups vegetable or chicken stock (make sure it is gluten-free)

1 cup grated, mozarella or other cheese you prefer

0.5 cups fruit chutney

120 ml water + 3 teaspoons of Orgran No Egg (or EnerG or use 3 eggs if you can eat them) – other egg substitutes such as flaxseed meal, psyllium husks or chia seeds would probably work fine here

Anything else you like: cooked corn kernels, chopped, cooked bacon or leftover meat, chopped capsicum (red pepper)

Method

1. In a large saucepan melt the butter together with the oil. Add chopped shallot and cook for a few minutes.

2. Add the rice and stir to coat the rice with the butter/oil.

3. Add the cold stock and bring to the boil. Stir thoroughly. Place the lid on the saucepan. If using an electric stove, turn off the heat and allow to stand on the plate as it cools for 20 minutes. If using gas, turn the gas down to very low for 20 minutes.

4. Stir the mixture then add the chutney, egg replacer/eggs, cheese and any extras you prefer.

5. Place into a pie plate or muffin trays and cook at 160 C fan-forced (180 C/350 F conventional) oven until nicely browned. The muffins usually take about 30 minutes. I cook mine in silicon muffin trays and they pop out very well after being allowed to cool in the pan for a few minutes.

The recipe is suitable for freezing. I microwave mine to eat them warm. You could try putting them in the fridge and eating them cold. They would probably taste okay that way. I’d probably wrap them in a lettuce leaf to take on a picnic and add some salad.

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