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Gluten free recipe - asparagus & bacon risotto

Published 9 September, 2006

Last night's dinner was Roast Chicken - not blogged I'm afraid - too much to do cooking for guests.

So with the resulting stock, it's risotto tonight. Gorgeous, creamy risotto - possibly my favourite dish. Or at least one of the most regular features on the menu here at gluten free central.


Asparagus & bacon risotto

You'll need a good amount of gluten free stock - a couple of pints / a litre. I boil a chicken carcass with onions and celery or carrot for a few hours and use that, but gluten free stock cubes are fine.

200g pancetta or dry-cured bacon lardons. These will usually be gluten free, but of course always check

400g risotto rice
1 onion - chopped
2 cloves garlic chopped
250g asparagus - blanche this in boiling water for 1 minute.
White wine or Extra dry vermouth
Olive oil
6 sage leaves - chopped

Fry the pancetta or bacon fairly hard in a little oil until it turns crispy and brown

Turn the heat right down and add the onions and garlic - fry very gently for 5-10 minutes until the onion and garlic are really soft and translucent

Add the rice and fry until it has absorbed the oil, then add about a cup of wine or vermouth. Boil off the alcohol then stir the rice until the moisture is absorbed.

Start adding the hot stock ladle by ladle, stirring the rice regularly. Continue for 20-25 minutes until the rice is 'al dente' - just a touch off ready. Add the asparagus, sage, a ladle of extra stock, take off the heat and cover. Leave to stand for 2 minutes.

Stir in a large handful of grated parmesan, season to taste with salt and freshly ground black pepper.

The final consistency should be creamy, not stodgy, not runny. Mmmmmm....

Risottos are great because they are naturally gluten free. You can sit down and eat and feel like a normal person ;-)

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