Gluten-Free Dairy-Free Risotto

I love Italian food, and when I was first diagnosed with Celiac disease, I missed pasta a lot. My only compensation was risotto. However, later on, I wasn't able to eat dairy products also, so I stopped eating risotto at restaurants because it has cream, cheese, and butter.

My version of risotto is dairy-free, but still creamy and delicious. It's even vegetarian!

Ingredients

- 1 tbsp olive oil

- 1 tbsp vegetable oil (I use Canola oil)

- 1 small onion or 4-5 green onions, finely chopped

- 1 cup risotto or Arborio rice

- 1 cup pumpkin, finely chopped

- 2 carrots, finely chopped

- 1 sprig of rosemary, finely chopped

- 1 tsp salt

- Freshly-ground black pepper

- ½ cup white wine (optional)

- 3-4 cups hot vegetable stock

- 100 ml soya cream (gluten and dairy free) like Alpro

Method

1. Put the oil in a saucepan and add the onion to it. Add 1/2 tsp salt and stir well until translucent and soft.
2. Add the pumpkin, the carrots, and the rosemary and stir well for few minutes then add the rice and stir well.
3. Add the remaining salt and black pepper and then add the wine and stir until all the wine is absorbed (You can skip this step if not using wine).
4. Meanwhile, keep the vegetable stock hot on the stove.
5. Start adding ladles of the hot stock over the rice, one at a time, and let it boil while stirring until all the stock is completely absorbed.
6. Keep adding the stock until the rice is done and creamy (It will take around 18-20 minutes). Now add the cream, stir well, and serve hot.

P.S. You can use fresh mushrooms instead of pumpkin

Yields: 4 portions