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Contributor: Cle-ann Stampolidis


  • Good splash olive oil
  • 1/2 leek, sliced
  • 2 cloves garlic, sliced
  • 1 tsp chilli flakes
  • 1 cup eggplant, diced
  • 1 tbsp tomato paste
  • 1 1/2 cups carnaroli (or arborio) rice
  • Good splash white wine
  • 1 litre homemade chicken stock
  • Generous tbsp butter

Nasturtium Salad

  • Handful nasturtium leaves
  • 1/2 cup fetta, crumbled
  • Splash extra virgin olive oil
  • Bit of grated nutmeg


  1. Heat a medium cast iron pot (or heavy based saucepan) over a medium heat, add oil, leek and stir. Reduce heat to low and let it slowly cook for about 5 minutes, stirring occasionally.
  2. Add garlic, chilli, eggplant and tomato paste. Increase heat to medium, cook for a few minutes, stirring often.
  3. Add rice and stir for a couple of minutes, then add wine, stir with a wooden spoon scraping off anything stuck to the bottom.
  4. Add stock, a ladle at a time, stirring clockwise until it’s absorbed. Then repeat until rice is cooked. Add butter, season with salt & pepper, stir clockwise until creamy. Cover and let it sit while you prepare the salad.
  5. For the salad, combine all salad ingredients in a bowl, use your hands to lightly toss.
  6. To serve, spoon risotto onto a plate, pop a mound of salad on top.

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