Gluten Free // Refined Sugar Free
Over the holiday season I was introduced to one of my new favourite Organic Wines! Available at BWS, #CraftsmanOrganic Chardonnay is produced using natural farming practices, which it means is made without the use of pesticides and herbicides and contains less preservatives than non-organic wine. This is particularly great for me because I tend to develop a reaction to wines with a higher preservative content. By purchasing this wine you are being kinder to the environment AND yourself. I used this particular wine to accompany the below risotto recipe but I also added a dash of it to the actual dish because it gave it an amazing flavour. I hope you enjoy this dish. Let me know what you think of #craftsmanorganic wine and this risotto! Enjoy!
- 1/2 Cup of Wine (#craftsmanorganic from BWS)
- Mushrooms (I used four types – enoki, shiitake, field, portobello and oyster)
- 1 leek (chopped into thin slices)
- knob of butter
- Olive oil
- 1.5 cups of chicken stock
- Arborio rice (1.5 cups)
- Parmesan cheese, fresh parsley, salt & pepper to serve
Heat a medium, deep dish saucepan over medium heat. Melt butter and oil in the pan, add chopped leek and saute for 5 minutes.
Add zucchini and mushrooms to the pan. Season with pepper and salt and saute for 10 minutes.
Add 1/2 cup of wine and stir for a further five minutes.
Add rice to saucepan and stir through leek, mushroom and zucchini.
Pour half a cup of chicken stock into the saucepan, reduce heat and allow to simmer while stirring every couple of minutes.
Once rice has absorbed stock, add more gradually until there is no more chicken stock.
Use the same method with 1 cup of water after all of the chicken stock has absorbed.
Once risotto is cooked and all liquid is absorbed by the rice, the dish is ready to serve.
Garnish with parmesan, fresh parsley and a glass of #craftsmanorganic Chardonnay