There’s nothing better than a really simple risotto for dinner – and this chorizo, leek and spring greens risotto is naturally gluten free and packed full of goodness! It’s an easy gluten free dinner for a midweek meal, and one that you can make in bulk and freeze as well. Happy days!
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I absolutely love making risotto and this one combines some of my favourite flavours. Chorizo make a regular appearance on the menu in our house as I adore its smokey flavour, and combined with the fragrant leeks and spring greens it makes for a colourful and tasty dish. It’s the perfect transition meal for the summer/autumn season. You could either enjoy this al fresco with a cold, crisp glass of wine – or it’s the perfect comfort food for the darker evenings too. A real all-rounder!
Another great thing about this gluten free risotto is that it’s super cheap as well. Spring greens and leeks are both cheap to buy, and the chorizo gives that extra boost of inexpensive flavour. Plus the rest is just store-cupboard items, so it should be fairly simply to chuck together at the last minute.
Making your own vegetable stock
There are so many gluten free stock cubes you can buy, but in a bid to cut down on food waste I’ve been trying to make my own gluten free vegetable stock. I made my own stock for this recipe by collecting onion, leek, celery and tomato trimmings I’d otherwise have wasted during the week. I then boiled them down with the some herbs from the garden for around 30 minutes, until I had a beautiful, fragrant vegetable stock.
It feels great to make your own stock – once you have you just strain it, and then the discarded veg can go on the compost heap. It just means you get that extra little bit of use from otherwise wasted food and you can then freeze this in batched as well, so it lasts for ages! If you’re in a bit of a hurry though, I tend to go for a Knorr stock pot, though there are plenty of gluten free options out there.
An easy gluten free dinner recipe
I live for easy, one-pot gluten free dinners at the moment, and I’ll definitely be making this gluten free chorizo, leek and spring greens risotto again and again. It went down an absolute treat in our house! If you want to vary it up it’s so easy – you could chuck in some chicken, prawns or Quorn too, or maybe add some peppers in to the mix when you add the chorizo. It’s very adaptable!
My two top tips for making the perfect gluten free risotto? Number one, make sure you stock is hot before you start and keep it heated the whole time. This makes it so much quicker to cook! Secondly, keep stirring! You don’t want it to stick to the bottom and that way you’ll feel when it starts to catch on the bottom, and it’s time to add more stock. It’s so easy though, there’s not much that can go wrong!
My gluten free chorizo, leek and risotto recipe
If you’re looking for the perfect easy gluten free dinner idea then this chorizo, leek and spring green risotto is definitely the one for you. Make sure you bookmark it, because it’s the kind of recipe you can keep coming back to over and over again!
- 1 leek, (finely sliced)
- 1 celery stick, (finely chopped)
- 240 g chopped spring greens
- 100 g chorizo , (chopped into cubes)
- 2 tsp garlic paste
- 200 g arborio rice
- 650 ml gluten free vegetable stock
- 150 ml white wine
- 1 tbsp olive oil
- Salt and pepper
- Lemon wedges, (optional - to garnish)
- Pour the stock into a small saucepan and heat gently - you want to ensure the stock stays hot while you make the dish so it cooks quicker.
- Pour the olive oil into a large saucepan and heat on a medium heat. Add the chorizo and the celery and fry for 1-2 minutes. Then add the leeks and garlic paste and fry for a further 2-3 minutes until soft.
- Add the spring greens and stir fry for another 1-2 minutes - they wilt down quite a lot. Next add the rice and the wine, and a generous seasoning of salt and pepper, then stir until combined well.
- Keeping the pan on a medium heat, add a ladle of the hot stock rice mix. Keep stirring to ensure it doesn't stick - once the stock has almost vanished and it starts to catch on the bottom, add another ladle of stock.
- Continue to cook like this until all the stock has absorbed and the rice is cooked to your liking - it should take approx 15-20 minutes. Once cook, serve straight away with a wedge of lemon to garnish.
NOTES: I used a home made vegetable stock for this recipe but you can find plenty of gluten free stock cubes and pots. To make your own stock, fill a pan with unwanted vegetable ends and peel (leek, celery, onions, herbs, tomatoes, carrots, etc), cover with water and boil for 30 minutes. Pour through a sieve to remove any bits - the liquid will keep for a week in the fridge or can be frozen too.
Need some more gluten free dinner inspiration?
If you want to have a go at some of the other gluten free meal recipes on the blog, why not give some of these a try? Some are vegan, some are dairy free and all of them are gluten free, but they’re all delicious!
- My easy gluten free frittata with chorizo, asparagus and goats’ cheese
- Risotto with pea, lemon and thyme
- Gluten free Mexican frittata recipe
- Gluten free sweet potato, feta and roasted pepper frittata
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!