I love risotto. What’s not to like? Most recipes call for butter, olive oil, lots of cheese, and more butter. But alas, times have changed. Or rather, the amount of fat I can tolerate has changed (thanks to a void where my gallbladder once was).
But did you know that even without butter, oil and cheese risotto is still creamy? It’s a miracle, really.
So now when it’s raining like mad outside and I’m craving something starchy and gooey, I make mushroom risotto (but of course it could be peas or asparagus or a combination of whatever you have available). I “saute” some shiitake mushrooms in a little chicken broth, maybe with a splash of dry vermouth (as Jamie Oliver recommends), then throw in some arborio rice and stir it around. If I’m feeling patient, I have a pot of heated stock ready to ladle in and massage into the rice. But honestly, I usually just throw the stock in and cook as you would normal rice. It still comes out deliciously creamy.

Image by Taking5

I’m finding it difficult to fill my crunch quotient for the day now that I’ve gone gluten-free so I was thrilled to find these crackers made from brown rice, quinoa, flax seeds and sesame seeds. Textural contrast at last! These would be so good with a slice of cheese, or even soy cheese. But for now I’ve been eating them with delicate slices of perfectly ripe avocado or homemade hummus with lots of garlic and lemon juice. My husband says these are his absolute favorite cracker now. That’s right, he’s eating a gluten-free product by choice. They’re that good.
Note: These do contain soy.

More info here: Mary’s Gone Crackers