Gluten Free Lemon Risotto with Peas and Mint
"Simple and Easy to Make."Serves 4-6 | Prep Time 10 minutes | Cook Time 45 minutes
Why I Love This Recipe
I love risotto because it is easy and quick to make. It is also highly adaptable. I got the basics for this recipe in a small book called. Rice and Risotto by Elizabeth Wolf-Cohen. It contains loads of recipes.
You can freeze risotto however the texture changes and this isn't to every ones taste. This is easy to adapt for vegetarians, or even vegans, just substitute the chicken stock for vegetable stock and for vegans use vegan cheese.
Ingredients You'll Need
1.5 litres gluten free chicken stock
4-5 fresh mint sprigs
2 tablespoon extra-virgin olive oil
25 g butter
2-3 large shallots finely chopped
300 g arborio or carroroli rice
grated rind and juice of 1 unwaxed lemon
175 g frozen peas (defrosted)
60 g parmesan cheese, grated
salt and pepper
Soak mint leaves and stems in hot stock for 15 minutes, then strain
Heat oil and half the butter in saucepan over a medium heat. Add shallots and cook for 2 minutes until soft. Add rice and cook for 2 minutes, stirring frequently.
Add ladleful of stock and cook stirring constantly until the stock is absorbed
Continue to add stock, half a ladleful at a time, waiting until the last addition has been absorbed before adding the next until you run out of stock. This takes about 20-25 minutes.
Add lemon juice, rind and peas and heat through (add the peas earlier if you haven't remembered to defrost them) Turn off heat and stir in Parmesan and rest of butter. Season and serve.
Pairs Well With