This recipe was contributed by Sandra Butler, an executive chef in the UK who is focused on catering to special diets and food allergies.

250g Arborio Risotto Rice
1700ml Vegetable Stock
250ml Vegetarian Dry White Wine
1 clove Garlic
2 Medium Onions
250g Chestnut Mushrooms
1 tsp Dried Basil
1 tsp Dried Thyme
Salt & Pepper to taste
Olive Oil for cooking

1 - Make the stock, either using a vegetarian gluten free stock cube or a similar gravy powder used diluted. Keep in a saucepan on a low heat but do not boil. Add half the wine and dried herbs to the mixture and stir well.
2 - Add the olive oil, sliced mushrooms, diced onion, garlic and the rest of the wine to a wok or large saucepan and cook until the onion has started to soften.
3 - Add the rice and cook for a few minutes until it starts to become slightly translucent.
4 - Start adding the stock mixture, a couple of ladles at a time and stir constantly until the rice has absorbed the liquid. Continue until most of the stock has been absorbed and the risotto starts to become thick and creamy.
5 - Taste the recipe and season if needed, continuing to add the remaining stock if the rice is still too hard.
6 - Serve immediately with a herb/rocket salad or a gluten free garlic bread.

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