Saturday, April 28, 2012
Carrot and Celery Crock Pot Risotto Recipe- Dairy Free
My husband doesn't mind when I make rice, but honestly, he just prefers mushy food. (I stopped asking him to make noodles when he'd always purposely overcook them because he "prefers them that way.") It probably comes as no surprise to you, then, that my husband, therefore, thinks risotto rice is the best type of rice out there.
Risotto, though, is usually made with cheese, which is a no go in our dairy free home, and is often made with wine, which is expensive (for people who didn't make their own wine from free grapes as we did), and is often very time consuming to make, as it involves adding 10 cups of broth, one cup at a time, while stirring...
Here's a recipe I made up for dairy free, wine free, crock pot risotto. Its texture is pretty good, though not exactly the same as regular risotto. It got rave reviews from my husband, not surprisingly.
2.5 cups short grain rice
1 large rib celery with or without leaves
1/2 cup leek (optional)
1/4 cup oil
8 cups homemade chicken broth (I use the water left from cooking my gizzards)
1 teaspoon garlic powder
1/8 teaspoon thyme (optional)
2 bay leaves (optional)
1. Slice the onion into rings, peel and chop the carrots, and wash and chop the celery and leek (if using).
2. Saute the onions until translucent, then add the carrots, celery, and leek and cook for a few minutes.
3. Add the sauted veggies and all the other ingredients to a crockpot.
4. Cook on high, not mixing, for 2 hours.
Have you ever made risotto? Does this recipe look like one you'd try out?
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