This risotto turned out to be something so delicious that I possibly haven’t eaten such a good risotto ever before.
In few words this post contains (or will contain) gluten free vegetable pizzas, of which this one is the first…
The gluten free lasagne was just as good as the regular ones, turns out that the tasteful tomato and milk sauces, as well as long baking time did the trick. So, welcome back to our menu, delicious lasagne.
When it comes to the pasta sauces, this one is the all time favourite of my youngest dauhter and my husband.
With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle.
On occasions I have been know to say that I’m not a very great friend of pastas, but after tasting this pasta sauce on several dishes I retract my statement – live and learn.
Very fresh and tasty sauce for pasta.
When using risotto as side dish arborio rice is the choice to go with. Risottos become really tasty after only a few added ingredients.
After all brevity is the soul of wit, so here is a recipe for a pasta to make if the only ingredients you have are some leftover halloumi and pesto, tomatoes, red paprika, olives and celeriac.
The chosen ingredients for this risotto are spinach and turmeric. The beautiful yellow color is all due to turmeric. It is good to remember turmeric’s incredible power of discoloration – not only in food but everywhere.