This Italian rice specialty is typically rich with butter and cheese. This version has been made lactose-friendly with homemade chicken stock, olive oil and a small amount of aged cheese.
Use kale, napa cabbage or broccoli for the calcium greens.
You may get to the desired consistency before you’ve used all the chicken stock. Although homemade chicken stock is the best, to save time, look for quality homestyle chicken stocks in supermarkets.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free
Taste and Texturecreamy, nutty, rich, savory
- ¼ cup (50 mL) olive oil
- 1 onion, finely chopped
- 1 leek (white and light green parts only), sliced
- 1 cup (250 mL) Arborio rice
- 1 bay leaf
- ½ cup (125 mL) dry white wine (optional)
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ¼ tsp (1 mL) saffron
- 4 cups (1 L) Basic Chicken Stock (approx.)
- 1 cup (250 mL) finely chopped blanched calcium greens (see Notes)
- ½ cup (125 mL) toasted unblanched almonds
- 1 tbsp (15 mL) grated lemon zest
- ½ cup (125 mL) freshly grated Parmesan cheese (optional, if tolerated)
In a heavy saucepan, heat oil over medium-high heat. Cook onion and leek, covered, until softened, about 2 minutes. Stir in rice and cook, stirring, for 2 minutes Stir in bay leaf, wine (if using), salt, pepper and saffron Gradually stir in chicken stock, ½ cup (125 mL) at a time, stirring until all the stock is absorbed before adding more. Risotto is done when mixture is creamy and rice is just tender but slightly firm in the center. (Total cooking time will be 15 to 20 minutes.)
Discard bay leaf and stir in calcium greens, almonds and lemon zest. Spoon into serving bowls and sprinkle with Parmesan cheese, if tolerated.
2006 Jan Main