Pea Risotto Recipe
This vibrant and fresh spring Pea Risotto with Lemon and Thyme is a restaurant-standard dinner everyone will love. Cheap and easy to make, and packed with fresh flavours. Gluten free.
Servings: 2 people
Equipment
Ingredients
For the pea purée:
- 1 medium onion
- 2 tbsp olive oil
- 250 g frozen peas
- 0.5 lemon (juice only)
- 1 tsp garlic paste
- 150 ml water
- 1 handful Fresh thyme (approx 15g)
For the risotto:
- 1 tbsp olive oil
- 1 medium onion
- 800 ml gluten free vegetable stock (I use Knorr)
- 250 g arborio rice
- 2 garlic cloves
- 150 g peas
- 0.5 cup white wine
For serving
- 2 tbsp crème fraîche
Instructions
To make the pea purée:
- Finely chop the onion and add to a pan with the olive oil and smoked garlic paste. Fry for 2-3 minutes on a low heat until the onions soften.
- Add the frozen peas, thyme and water, cover and simmer for 2-3 minutes. Take off the heat, allow to cool slightly and then blend until smooth. Set aside.
To make the risotto:
- Finely chop the onion and peel and crush the garlic. Add both to a pan with the olive oil and fry for 2-3 minutes until the onions soften.
- Add the rice, stir for a minute on a medium heat. Add the white wine and cook for a further 30 seconds.
- Add a ladle-full of stock to the pan. Turn down to a low heat and stir continuously. Once the stock has almost gone, add another ladle. Continue like this until all of the stock is added and the rice is cooked - approximately 20 minutes.
- Add the peas and cook for a further 2-3 minutes. Then add the pea purée.
- Stir through, cook for a further 2-3 minutes until hot through and then serve. Add a spoonful on each serving of crème fraîche and swirl for a lovely effect!
Notes
- Top Tip: Keep your vegetable stock hot in another pan while you are adding it in. It's best to add hot stock than cold, and will speed up the cooking process!
- Serving Suggestion: Serve this pea risotto with some homemade gluten free garlic bread, crispy breaded chicken, or pan-fried fish. Or turn into arancini!
- Storing: Any leftover pea risotto should be kept in the fridge or frozen. Simply reheat thoroughly in the microwave before eating.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide. I’ve also got some FAQs below this recipe card if there’s anything you’re stuck on.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Pea Risotto and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1 portion | Calories: 862kcal | Carbohydrates: 136g | Protein: 20g | Fat: 25g
