Michelle's FreeFrom Sun-dried Tomato & Lamb’s Kidney Risotto

Wheat, gluten, corn, egg & nut free;can be soya or dairy free

(from Michelle's new book Cooking gluten, wheat and dairy free)

A very tasty and creamy risotto - and a great way to get the unenthusiastic to eat offal!

4 rashers back bacon
2 largish onions
4 tbsp olive oil
150g / 5oz button mushrooms, sliced
18 sun-dried tomatoes
500g / 1lb 2oz risotto rice
1 litre / 34fl oz liquid made up of the tomato soaking liquid and gluten & wheat-free chicken or vegetable stock
300ml / 10fl oz dry white wine
6 lamb’s kidneys
3 tbsp plain cow, goat, sheep or soya yogurt
sea salt and freshly ground black pepper

Cut the bacon into small dice and peel and chop the onions finely. (If you are using a food processor, do not turn it into mush.)
Heat the oil in a large wide pan and add the bacon and onions.
Cook briskly but without burning for 4-5 minutes then add the mushrooms and continue to cook for a further 5 minutes.
Meanwhile, chop the sun-dried tomato into large pieces and soak in a small bowl in enough boiling water to cover them.
Add the rice to the pan and stir around.
Drain the tomatoes, reserving the liquid, and add them to the pan.
Make the liquid up to 1 litre with the stock and add to the pan along with the wine. Stir well.
Bring to the boil then reduce the heat and simmer briskly for 10-15 minutes or until the rice is cooked and the liquid almost absorbed, stirring occasionally to prevent sticking.
The risotto should remain quite liquid - not dry like a pilaff -so add extra stock if it is drying out.
While the rice is cooking, trim and cut the kidneys into medium size pieces - about 6 per kidney.
Add these to the risotto and continue to cook for 3-4 minutes - the kidneys should remain pink in the middle. Add the yogurt and season to taste.
Serve at once with a plain green salad - or the broccoli and artichoke salad opposite.

Serves 6 - per portion
273cals - 10g protein
14g total fat - 2.5g sat / 7g mono / 2g poly
27g carbohydrate of which 4g sugar
2g fibre - 376mg sodium / 0.9g salt

Good Source of: Vitamins B1, B2, B6 & B12

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