Nat's Famous Risotto

Easy Peasy Gluten Free Risotto

Nat's Famous Risotto

Serves 4 normal people or 2 hungry people.

I’ll start off my first recipe by assuring you that I am by no means a great cook. I really enjoy cooking, but all my best dishes are directly related to a huge pile of failed meals. Anyway through trial and error I eventually perfected my perfect risotto. Again I’m not claiming that this is groundbreaking in any way but it’s simple, tasty, gluten-free and it can be made vegan with ease.



Black pepper

Butter (if you want to chase the vegan dream then replace this)

400g risotto rice

2 tablespoons olive oil

1 large onion, diced thinly

As many cloves of garlic as you can find (4 or 5 will do), minced

1 stick of celery thinly sliced

300g of mushrooms (budget dictates which ones you go for), sliced

A few handfuls of peas

2 wineglasses dry white wine

1 litre /5 Cups of stock (the stock you use depends on what you decide to stick in your own recipe)

90g Parmesan cheese (you don’t need to use cheese but it will taste divine if you do, nutritional yeast is a great alternative)


Risotto is really easy, all you need to do is throw everything into a saucepan; the trick is doing it in the right order.

When you have sliced and diced your onions, mushrooms, celery and garlic, start by chucking knobs of butter and olive oil into your chosen saucepan (preferably a large one). The burner should be on the lowest heat. Once the butter has melted into the oil, sauté the onion and celery. Stir occasionally, and wait for the onions to turn fully translucent and soft.

Once the onions are soft, add the mushrooms, garlic and peas. Cook for about 4 minutes and keep stirring.

Now add your rice and turn up the heat to maximum, they will start to stick so make sure you constantly stir throughout this stage. The rice will start to look a little see-through, this is your cue to pour in that wine. The wine will mix with the garlic and will produce a pleasing aroma (good job).

Your rice will now have the wine cooked into it, the next stage is to start adding stock. Do this by turning the heat down to a simmer and adding one full ladle at a time. Each time you add a ladle of stock let it cook into the rice before adding another. You want to add some salt at this point too. For this whole ladling period you must stir the mixture, this will get your risotto nice and creamy. Keep adding stock until the rice is 99% cooked.

At this point, turn the heat off and add your parmesan and a knob of butter (if you are doing the vegan version, then either add substitutes or just enjoy your healthier version). Give it a good old stir and stick a lid on top. Grab your bowls, call everyone over and once a couple of minutes has passed; serve it up. Add any garnish you see fit, I tend to use pepper and parsley.


If you run out of stock just add water.

Experiment with it and make it your own



– Nathanael Rush-Underhill

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