glutenfreedirtcheap

This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand, it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.)

Ingredients:

1 1/2 cups rice (I used sushi rice!)

1/2 cup white wine (Sweet and cheap is actually better. If you happen to have 1/6 of a $5.00 six pack of grocery-store Chardonnay, on hand, that will work, swimmingly. Refrigerate the rest for other cheap wine adventures. The wine can also be omitted if you’re cooking for children–it’s just extra taste.)

Broth base–this is bouillon; it says, “gluten-free,” on the back. This particular boullion is less expensive than many other gluten-free brands.

1 can of Bush’s broad beans (I use Bush’s canned beans because they’re gluten-free, cheap and easy to find. Dry, certified gluten-free dried beans are much more expensive.)

3 tablespoons of cultured butter. (Cultured butter is very low in lactose.)

1 cup of frozen peas

Kitchen Apparatus:

stove

oven

4 quart saucier pan with a lid. (This is a chef’s pan with a lid, that is oven-safe. They can be expensive, but I bought mine for less than half price on amazon. However, any oven-safe four quart pan with a tight fitting lid will do.)

wooden spoon

1 cup measure that can handle some heat. (A coffee mug would be ideal.)

2 cup measure

hot pads

kitchen timer

teaspoon

Directions:

Set the oven to 350 degrees and let it preheat. Put seven teaspoons of the bouillon in five cups of water in the saucier pan.  Put the pan on the stove and turn the burner to, “Medium-High.”  Wait until the bouillon is fully dissolved, and remove one cup of the broth from the pan. Set aside and refrigerate the cup of broth. Take the peas out of the freezer and transfer them to the refrigerator. Open the can of beans and rinse them repeatedly. Measure out three tablespoons of butter. (There are markings on the side of stick butter, in case you hadn’t noticed.)

When the water is boiling, add the 1 1/2 cups of rice, and then turn off the heat. Put the lid on the pan, and put the broth and rice in the oven. Set the timer for 45 minutes. Leave the rice and broth in the oven at 350 for 45 minutes. That’s it–go read a book, or clean the floor or whatever else it is you’d rather be doing. When the timer goes off, take the pan out of the oven with hot pads, and stir in the white wine, butter, broad beans, frozen peas, and the other cup of broth. Stir well, and serve.

About $5.00 for the entire recipe. (Thanks to Alton Brown for the information that you can use any short grain rice for any short-grain recipe, and thanks to Johnny Hepburn at feedthepiglet, for existential permission to actually do a broad bean risotto.)

Copyright LisaMims2014.