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Gluten free risotto - smoked salmon and ginger

Published 3 November, 2006

Were risottos invented for celiacs or what? Risottos are gluten free through and through (as long as your stock is gluten free of course). This one is simple and subtly flavoured.

Gluten free risotto - smoked salmon and ginger

400g risotto rice (arborio or similar)
3 pints gluten free vegetable or chicken stock (or a little less - you can always make up the difference with hot water)
150g smoked salmon (from Scotland, naturally), sliced into 1cm wide slices
A large handful of pak choi leaves (chinese leaves or even watercress will do too), thinly sliced
1-inch of superfresh ginger, very finely shredded
Juice of 1 lemon.
Olive oil

Make the risotto in the usual way - heat the oil, then add the rice and stir until coated. Add the hot stock ladle by ladle until the rice is nearly ready. Throw in the smoked salmon, ginger, leaves, lemon juice, then bring back to the boil. Chuck in a couple of last ladles of stock and cover. Let the risotto sit for 3 or 4 minutes. Season (a good grinding of black pepper suits this dish).

Your finished gluten free risotto should be creamy and loose, and naturally, very tasty indeed.

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