Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 59

This is simplicity itself and is ideal for lunch, or as a starter. I frequently eat this dish with anchovies dotted all over the top, and a mixed salad.

Serves 6

4 tablespoons of olive oil

1 large onion, peeled and finely chopped

2 large cloves of garlic, peeled and crushed

255g/9oz/1¼ cups of arborio rice

500g/17oz/9 cups of fresh or frozen (and defrosted) leaf spinach – do not use chopped spinach

300ml/10fl oz/1¼ cups of dry white vermouth

Salt and freshly ground black pepper

800ml/28fl oz/3¹/₃ cups of (GF) vegetable stock (bouillon)

The juice of 1 lemon

Grated nutmeg

1 tablespoon of fresh oregano leaves

½ tablespoon of (DF) margarine

Heat the oil and gently cook the onion until soft, but not brown.

Add the garlic. Cook for a moment, then stir in the rice and cook for a few minutes.

Mix in the spinach leaves followed by the vermouth. Season and then pour in the stock (bouillon).

Bring to the boil and simmer for 35 minutes, or until the rice is swollen and soft (top up with water if necessary).

Stir in the lemon juice, nutmeg, oregano and margarine and serve very hot.

This is delicious with grated pecorino (romano) cheese on top.