Delicious Orange and Zucchini Risotto Recipe

Risotto is a naturally gluten-free dish that will fill you up, and warm you up, right to your toes.

Many people worry, in the transition to a gluten-free lifestyle, about missing out on those filling, carb-laden comfort foods that we all need from time to time. With winter fast approaching, and the weather turning cold, a warming, one-pot dinner is exactly what is called for.

Lucky for you, my gluten-avoiding friend, rice is naturally gluten free. Rice flour is a common alternative to wheat flour in baked goods, and this filling gluten free dish uses Arborio rice to whip up a delicious and unusual risotto, in a naturally gluten free recipe.

Packed with wintery spices, like cinnamon and star anise, as well as a healthy dose of oranges, full of with vitamin C1, and with antioxidant properties2 and fantastic healing powers3, this dish the perfect winter warmer: comfort food that is actually good for you!

This risotto will satisfy everyone, from the health-conscious to the comfort-eater. Try the recipe for a midweek supper, and save any leftovers for a delicious packed lunch.


Delicious Orange and Zucchini Risotto Recipe

Serves: 4

Prep Time: 5 min | Cook Time: 40 min | Total Time: 45 min



1 tsp. Coconut Oil

1 lg. Spanish Onion

2 Bay Leaves

1 Cinnamon Stick

3 Cardamom Pods

1 Star Anise

1 tbsp. Desiccated Coconut

1 tsp. Gluten Free Bouillon Powder

Juice and Zest of 1 Lemon

Juice and Zest of 1 Lg. Orange, holding back a little for garnish.

2 Zucchini

2 Cups Arborio Rice (Risotto Rice)

100g Baby Spinach

100g Ricotta Cheese (Optional, to Serve)


Heat the coconut oil in a large, heavy pan or casserole dish, over a medium heat. Finely chop the onion and cook it in the pan for around 7 minutes, with a little water if needed to soften, before adding the bay leaf, cinnamon, cardamom, star anise, desiccated coconut, bullion and citrus juice and zest. Continue to cook until the onions are soft and browning, around another five minutes.

Meanwhile, slice the zucchini into thin discs and add them to the onions and spices. Turn up the heat a little, and cook the zucchini until softened, for a further 10 minutes or so.

Add the rice and stir until thoroughly coated, then turn down the heat, and add approximately six cups of water, one at a time. Stir constantly to give the risotto a creamy texture. This should take around 20 minutes. Add the spinach with the last cup of water, allowing it to wilt into the dish.

The risotto is ready when it has absorbed all the water and looks loose and creamy. Top with a little ricotta cheese, if you’re looking for a real treat, and garnish with a little orange zest. Delicious!

This gluten free risotto recipe is a wintery treat: warming and filling but still packed with healthy greens and, and antioxidant citrus. This simple, naturally gluten free dish is always a crowd-pleaser.

Recipe | Gluten Free

Zoe Pickburn – CookingYourself Recipe