Serves 2
Gluten free*
Low Histamine
Vegan
1 tbs olive oil
¼ white onion, finely diced
1 garlic clove, crushed
1 tsp dried thyme
¾ cup arborio rice
2 small beetroot, cooked
2 cups vegetable stock
black pepper - optional
small handful parsley, chopped
1. Saute onion, garlic and thyme in a pan with olive oil.
2. Add the rice to the pan, and stir well so it is coated.
3. Gradually add the stock, stirring continuously. Wait until a ladle of stock has been absorbed into the rice prior to adding in another ladle. (The rice should take approximately 20-25 min to cook).
4. Add the cooked / prepared beetroot into a food processor and blend.
6. Stir the beetroot through the cooked rice.
7. Season with salt and pepper (if using).
6. Serve with a sprinkle with fresh parsley.
Carnaroli rice can also be used instead of arborio.
Stirring is important as it helps make thre risotto creamy.
Make sure to check the ingredients of vegetable stock for histamine suitability.
*Assuming ingredient packet labels have been checked and are gluten free.
Recipe adapted from throughthefibrofog.
