Chorizo + red wine risotto

A risotto is a labour of love. Standing + stirring, until the rice is beautifully tender + glossy.

The ultimate in comfort food.

Smoky, Spanish flavours in this dish pack a punch! And, the addition of nutritional yeast gives the cheese factor.

This is gluten + dairy free.

ingredients

1/2 brown diced onion 
2 finely diced garlic
2 x sliced free range chorizo *if you are DF, look for a brand without milk!  
1 cup Arborio rice 
1/4 tsp paprika 
100ml red wine
1 litre veggie stock 
400g organic tinned tomatoes 
1 heaped tbsp nutritional yeast
1 tsp dried oregano 
cracked black pepper
fresh chopped parsley 

Add tomatoes to the stock in a saucepan. Gently heat.

In a deep based pan, sauté the onion and garlic in a little olive oil over a medium heat. Once translucent, add the chorizo and continue to cook for 5 or so minutes.

Add rice and cook for a minute. Continue to stir.

Add paprika and red wine. Cook until the wine has absorbed.

Ladle by ladle, add the warm stock to the rice (allowing the liquid to absorb before adding each ladle). Continue until the rice is cooked through. There may be a little stock left.

Stir through nutritional yeast, dried oregano + black pepper.

Serve immediately with a scatter of freshly chopped parsley.

Gnocchi with burnt butter garlic (gf)

This is a basic gnocchi recipe, with an easy sauce. Over the next few weeks, I will share some other sauces/ways to transform these little fluffy potato pillows into delactable dishes. Next port of call, a gnocchi bake.

Once you’ve nailed the gnocchi itself, the imagination can run wild with flavour combos. They will be little sponges to whatever you work with + absorb all the deliciousness.

 

ingredients

800g red potatoes *unpeeled
180g gluten free plain flour
2 free range eggs
sea salt

1/2 cup organic butter
2 garlic clove minced
good handful baby spinach
1 tbsp pine nuts
1/2 tsp dried oregano
fresh chopped parsley
black pepper
parmesan grated *be generous

 

Scrub the potatoes + place whole in a large saucepan filled with cold water. Bring to the boil + then simmer until the potatoes are tender (I’d suggest checking at around 20 mins). Drain + peel. This is easiest whilst they are still hot. You can use a small sharp knife. Don’t burn your fingers!

Run the cooked potatoes through a potato ricer and into a large bowl. Leave to cool. I cook mine in the morning + leave until the evening to prepare.

Make a well in the center of the cooked potatoes. Break the eggs into a bowl + whisk them lightly with a fork. Pour eggs into the well of potatoes. Mix/incorporate using a spoon.

Add about 3/4 of the flour + mix. Bring it together with your hands. With the left over flour, dust your surface. Place your gnocchi mixture on top. Shape into a large log, incorporating a bit more of the flour on the surface. Don’t overwork your dough.

Separate the log into 6 even pieces + roll out into thin logs. Cut into 1cm gnocchi. Cover with a tea towel.

Add butter + garlic to a frypan. Cook over a medium heat until the butter is melted. Cook an additional 5 mins until butter is slightly browned. Stir occasionally. Add the spinach + pine nuts. Wilt the spinach through. Remove from the heat + stir in herbs/pepper.

Heat a saucepan of salted water on a low and steady boil. Drop in small batches of gnocchi and scoop up with a slotted spoon as soon as they float. They don’t take long! Maybe a minute or two. Don’t cook them all at once.

Place on warmed plates.

Drizzle the burnt butter sauce over the gnocchi + top with parmesan + additional parsley.

 

with love,

Kristy xx

Spinach risotto with roasted pumpkin + goats cheese

This winter has had me craving risotto! And, I love the flavour combination + textures of the elements in this dish.

So nourishing for the soul.

This recipe serves 3. Of course, you can double for guests.
ingredients

15-20 cubes of peeled 1.5cm pieces of pumpkin
extra virgin olive oil
sea salt
organic butter
1/2 brown onion diced finely
2 garlic cloves diced finely
1 cup arborio rice
1 ltr organic vegetable stock
4-5 cubes frozen spinach
cracked black pepper
bunch of broccolini
handful of sage leaves
soft goat’s cheese or, creamy persian feta

grated parmesan


 

Preheat the oven to 180c.

Place the pumpkin cubes on a lined tray, drizzle with a little evoo, season with sea salt + roast until cooked. Set aside.

Bring the vegetable stock to a simmer in a pot.

Heat a large deep heavy based pan over a medium heat + add 1/2 tbsp of butter + a good drizzle of olive oil. Add the onion + garlic and cook for 5 minutes, or until softened.

Add the rice and stir to coat. Add the stock a ladle at a time (allowing it to absorb each ladle) + continue to stir until all the stock is in the pan.

Stir in the spinach (you don’t need to drain as the extra liquid is required), add a nob of butter and season. Continue to cook until the rice is tender with a little bite + oozy (al-dente).

Sauté the broccolini in a small frypan over a medium to high heat in a little evoo for 5 minutes (you want a nice, slightly crunch texture to it). Add the sage leaves in the last minute of cooking + fry until crispy.

Serve the risotto in bowls. Top with roasted pumpkin + broccolini. Add a generous dollop of goats cheese on top.

Scatter with sage leaves + grate parmesan all over.

 


I love all the feedback via messages/email when you cook my dishes! Interested to know what you think of this one?

You can also find more inspo/recipes on my insta page @naturalhealthconsciousliving or on FB – just search, Natural Health Conscious Living.

Happy day to you!

With love + in glorious health,

Kristy xx