Risotto is a great summer dinner, you can add anything you like to Risotto – this is one of our favourites. A simple Dairy Free Pea and Mint risotto that’s perfect in the spring and summer. Most Risotto recipes have wine in them, to be honest, we tested and tried and can’t really taste the difference. I’m sure that’s a terrible criticism of the sophistication of our taste buds but hey…it means you can save the wine for drinking.
There’s no doubt that dairy free risotto is one of those dishes that takes time and patience. You can’t rush this. Give yourself the time to do it properly and slowly. Yes you do have to stand over the pot stirring. But once you commit yourself to the process it’s not a big deal.
Free From: Gluten, Dairy, Eggs, Soya
Pea and Mint Risotto
- April 29, 2020
- ½ onion chopped finely
- 2 tablespoons of olive oil
- 400g risotto rice
- 750ml vegetable or chicken stock – hot
- 2/3rds cup frozen peas
- Bunch of finely mint chopped
- Step 1
- Put the stock in a pan on a low heat. Grab a ladle or measuring cup to have handy
- Step 2
- Grab a large pan with a wide base. Add the olive oil and heat gently, then add in the onion and cook until soft (about 10 minutes) but not coloured.
- Step 3
- Turn up the heat a bit and add the rice. Now is the time that you start stirring. You want to ‘toast’ the rice, not cook it. So a few stirs with the spoon as the rice sizzles for a minute or so
- Step 4
- Grab your ladle and add some stock about 1/2 cup at a time. Stir as you go. Make sure that the stock is completely absorbed before adding more. This is the bit where you stir all the time – don’t leave it and allow the rice to bubble away. On my stove a medium/low heat works best. You want a constant bubble, not a fast boil. If you add the stock too quickly the rice will be mushy on the outside and hard on the inside so go slowly.
- Step 5
- Once most of the stock has been added throw the peas into the remaining stock to heat up. Never boil peas, they go hard. We want the stock nice and warm and for the peas to float to the top. Keep adding the stock but don’t add the peas just yet. The whole process takes about 25-30 minutes.
- Step 6
- Once the risotto is cooked – the rice will keep its shape and have a bit of a bite. Add the mint, and the peas. Stir to combine and serve immediately. Serve with lemon wedges if you want a dash of citrus.
If you fancy something with Sweet Potato here’s our Sweet Potato and Butternut Squash Risotto.