Provencal risotto Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan


SLOW COOKER VERSION:

PORTIONS : 6

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ORGANIC INGREDIENTS

  • 85 g sundried tomatoes,  julienned
  • 30 ml (2 tbsp) olive oil
  • 2 garlic cloves, crushed or minced
  • 1 large leek (about 230 g), cut into 1.5 cm (1/2 inch) slices
  • 227 g (8 oz)  white mushrooms, sliced
  • 227 g (8 oz) coffee mushrooms, sliced
  • 1 ml (1/4 tsp) salt
  • 60 ml (4 tbsp) fresh parsley, chopped
  • 7.5 ml (1 1/2 tsp) dried oregano
  • 7.5 ml (1 1/2 tsp) dried basil
  • 250 g (1 1/4cup) arborio rice
  • 875 g (3 1/2 cups) hot broth (chicken or vegetables for the vegan version)
  • 185 g (3/4 cup) white wine
  • 185 g (3/4 cup) tomato sauce *
  • 1 can (398 ml (14 oz)) pitted black olives, drained and cut in half
  • 125 ml to 250 ml (1/2 to 1 cup) hot broth to reserve, if necessary, for the end

* Pay special attention when purchasing your tomato sauce. It should not be confused with a sauce with tomatoes that is much saltier and seasoned. As an indication, a tomato sauce has about 45 mg of sodium per 65 ml (1/4 cup) while some commercial tomato sauces have a sodium level that can go up to, for the same amount (65 ml (1/4 cup) ) up to 280 mg Such a high amount of salt would greatly affect the recipe as the result would be way too salty.

PREPARATION

  1. In a bowl, cover the sun dried tomatoes with hot water and let them soak for 30 minutes then drain them. Set aside.
  2. In a large skillet, heat the oil. Sauté the garlic, leek, mushrooms and salt over medium heat until the mushrooms are tender, while losing excess water (do not roast them). Add the parsley, oregano and basil and continue cooking for 1 minute, stirring, to enhance the flavor of the herbs.
  3. Combine all the ingredients in the slow cooker.
  4. Cover then cook in a slow cooker on high heat for about 2 hours to 2 hours 15 minutes, or until rice is tender. Stir 3 to 4 times during cooking. Cooking time may vary slightly from one slow cooker to another. Some rice absorbs more liquid than others; it is therefore possible to have to add a little broth towards the end of the cooking time.
Provencal risotto Slow Cooker Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe. By: Cuisine l'Angélique

This vegetarian risotto recipe with aromatic herbs will be a hit!

TIP

Some rice will cook faster than others; it is important to check the doneness 20 minutes before the end of the time indicated to ensure that the rice is not overcooked.

Also take note that once cooking is complete, the rice will continue to absorb the excess liquid. You must therefore avoid overcooking so as not to lose the creamy texture typical of risotto.

VARIATION

TRADITIONAL VERSION