I haven't got the Allergy cookbook so not sure. I've found my favourite recipes are ones from normal cookbooks that are naturally allergen free or that I've adjusted using special flour or ingrediants.
My risotto is so easy! All you need to do is:
Add a couple of Tablespoons of oil to a heated pan and saute onion (I usually saute chopped bacon too - yum). Once the onion is clear add a cup of arborio rice and cook, stirring regularly, until this is completely coated in oil and beginning to take on a transparent appearance (about 5 mins).
In the meantime prepare 2 cups of chicken stock. Add enough stock to the pan to cover the rice and stir through. Once this is absorbed add a bit more stock and veges to the risotto and continue to gradually add stock, stirring each time and replacing the pan lid in between additions until there is no stock left and the rice and veges are cooked. If the rice still seems a bit hard add some boiled water or more stock to the pan.
Vege's that are good to add are spinach (frozen or fresh), frozen peas, grated carrots and grated pumpkin. You can also stir through cooked chicken near the end.
Need help for dinners
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