BLT Risotto
You may think that easy risotto is an oxymoron, but this BLT Risotto recipe from Lauren @ BalancedForkHealthyLife.com disproves that. This risotto recipe is great way for those on a gluten free diet to enjoy the classic BLT flavor. Lauren says, "Here’s how to enjoy a BLT in a bowl instead of on bread!"
Notes
This recipe is by Lauren @ BalancedForkHealthyLife.com
Allergy Free Eating for Healthy Living
For more recipes from and information about Lauren, be sure to check out her Featured Foodies profile page.
Ingredients
- 1 box arborio rice
- 16 ounces gluten free chicken broth
- 1 container cherry tomatoes
- 1 bag arugula
- 2 1/2 tablespoons olive oil
- 1/4 pound prosciutto, torn into small pieces
Instructions
- Cook arborio rice according to box directions. You will need arborio rice and a full box of chicken broth (make sure it is gluten and wheat free by reading the label).
- While risotto is cooking, chop a container of cherry tomatoes in half. In a large skillet , put 1 bag of arugula, chopped tomatoes, and olive oil. Stir around the arugula and tomatoes with a spatula until the arugula is wilted. This will only take a few minutes.
- Put cooked risotto into the skillet to combine with tomatoes and arugula.
- Tear up a quarter pound of prosciutto and mix into the risotto until heated through.
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