Gluten Free Lemon Risotto with Peas and Mint
INGREDIENTS
  • Cooking Time: 45 minutes
  • Servings: 4-6
  • Preparation Time: 10 minutes
  • 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
DIRECTIONS
  1. Soak mint leaves and stems in hot stock for 15 minutes, then strain
  2. 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.
  3. Add ladleful of stock and cook stirring constantly until the stock is absorbed
  4. 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.
  5. 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.
RECIPE BACKSTORY
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.