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Gluten-Free Pea and Mint Risotto Recipe

Gluten-Free Pea and Mint Risotto
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A creamy and flavorful risotto made with fresh peas and mint, perfect for a gluten-free diet.

Ingredients

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  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup fresh peas
  • 1/2 cup chopped fresh mint
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
  3. Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
  4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  5. After about 15 minutes, add the fresh peas and continue to cook until the rice is creamy and al dente.
  6. Stir in the chopped mint and Parmesan cheese (if using), and season with salt and pepper to taste.
  7. Serve warm, garnished with additional mint if desired.

Notes

  • For a vegan version, omit the Parmesan cheese.
  • Fresh peas can be substituted with frozen peas if necessary.
  • Adjust the amount of broth based on your desired consistency.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pea-mint-risotto-recipe/