How To Make Creamy Gluten-Free Risotto with Spring Peas
This creamy Gluten-Free Risotto with Spring Peas is easy and delicious as a side or main dish! Creamy risotto rice simmered with leeks and chicken stock or vegetable broth. This versatile recipe combines fresh spring peas, Basil Mint Pesto, and grated parmesan cheese. It’s light, creamy, layered with flavor, and perfect for any holiday table or weeknight meal.
Risotto is a traditional Italian dish with many variations, from mushrooms to butternut squash to asparagus. It is a beautiful recipe for a gluten-free diet. However, even though plain rice is naturally gluten-free, it can also be subject to cross-contact, such as oats and other grains. You can purchase gluten-free rice, such as the Lundberg Arborio brand, for this recipe.
The broth also needs to be gluten-free, as many restaurant broths contain gluten due to the ingredients used. You can make risotto at home and control all your ingredients. It takes a little patience but it’s well worth it! If you are ordering risotto from a restaurant, check with the wait staff and make certain the risotto is indeed gluten-free. If you love fresh seafood, this risotto would be delicious with our Garlic Shrimp Scampi Recipe!
What you’ll love about this recipe:
Recipe Ingredients
You’ll need the following simple ingredients from your local grocery store to make this delicious gluten-free risotto with Spring Peas. Full instructions are in the recipe card below.
- 2 cups of Arborio rice (risotto rice)
- 2 leeks chopped
- 1 cup peas
- 2 tbsp olive oil
- 4 cups vegetable stock or chicken broth
- Parmesan for sprinkling at table
- Basil, Mint Pesto:
- 1 cup fresh basil
- ¼ cup fresh mint
- 3 tbsp olive oil
- 2 garlic gloves
- 2tbsp pumpkin seeds
- A half lemon
- 1/3 cup parmesan cheese
Ingredient Notes
- Use gluten-free chicken stock or vegetable stock. We love Pacific Foods Broth.
- We used Lundberg Gluten Free Rice.
- Although we prefer leeks, you can also use minced white onion.
- If you prefer a vegan risotto, use vegan broth and vegan cheese.
How To Make Gluten-Free Risotto- Step by Step
- Heat olive oil over medium heat in a cast iron skillet or large saucepan. You can also use a Dutch oven.
- Add leeks and cook until softened, over medium heat, about 5-6 minutes. Stir constantly with a wooden spoon to prevent burning.
- Add the rice and stir once every 30 seconds. Leave on the heat for 1-2 minutes, then add 2 cups of the stock. Mix well and leave on low heat for 5-6 minutes. Then, add the rest of the stock. Continue stirring gently once every 30 seconds or so. Do not over-stir.
- Add the peas shortly after the rice has absorbed most of the liquid. Cook for 6-7 minutes on a low simmer until the rest of the liquid broth mixture evaporates, the peas are al dente, and the rice is fully cooked. Add salt to taste. If you think it’s too thick, add additional warm broth.
Prepare the Basil Mint Pesto
- Mix the fresh basil, mint, parmesan, olive oil, garlic, pumpkin seeds, half a lemon juice, and salt to taste in a blender. Blend until smooth. Add a drizzle of olive oil if needed.
- Assemble the Risotto.
- Add the pesto to the pea risotto and stir completely until the ingredients are combined.
- Serve warm with grated parmesan cheese.
Tips & Tricks
- Be careful not to over-stir the risotto. Once every 30 seconds, it is fine for creamy risotto.
- If you purchase gluten-free arborio rice, there is no need to rinse the rice.
- Garnish with grated parmesan and fresh chopped parsley.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan on low. You can add additional broth.
Additions and Substitutions
- Add peeled, sliced asparagus when you add the peas for asparagus pea risotto.
- Use thinly sliced porcini mushrooms for mushroom risotto.
- Add shredded chicken to the finished dish.
- If you are vegan, use Vegan Parmesan Cheese and vegan broth.
Frequently Asked Questions for Creamy Gluten-Free Risotto.
Be careful not to over-stir the risotto. During the stirring stage stirring gently once every 30 seconds is fine. As you are cooking the risotto taste test to make sure you do not overcook it. You are looking for a creamy risotto, not mushy.
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How To Make Creamy Gluten-Free Risotto with Spring Peas
This creamy gluten-free risotto with spring peas is easy and delicious as a side or main dish! Creamy rice simmered with leeks and chicken stock or vegetable broth. This versatile recipe combines fresh spring peas, Basil Mint Pesto, and grated parmesan cheese. It’s light, creamy, layered with flavor, and perfect for any holiday table or weeknight meal.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
- 2 cups of Arborio rice (risotto rice)
- 2 leeks chopped
- 1 cup peas
- 2 tbsp olive oil
- 4 cups vegetable stock or chicken broth
- Parmesan for sprinkling
- Basil, Mint Pesto:
- 1 cup fresh basil
- 1/4 cup fresh mint
- 3 tbsp olive oil
- 2 garlic gloves
- 2tbsp pumpkin seeds
- A half lemon
- 1/3 cup parmesan cheese
Instructions
- Heat olive oil over medium heat in a cast iron skillet or regular skillet.
- Add leeks and cook until softened, over medium heat, about 5-6 minutes. Stir constantly to prevent burning.
- Add the rice and stir. Leave on the heat for 1-2 minutes, then add 2 cups of the stock. Mix well and leave on low heat for 5-6 minutes. Then, add the rest of the stock.
- Add the peas shortly after the rice has absorbed most of the liquid. Cook for 6-7 minutes on a low simmer until the rest of the liquid evaporates and the peas and rice fully cook. Add salt to taste. If too think it’s too thick, add additional broth.
Prepare the Basil Mint Pesto
- Mix fresh basil, fresh mint, parmesan, olive oil, garlic, pumpkin seeds, half a lemon juice, and salt to taste in a blender. Blend until you get a smooth mixture. Add an additional drizzle of olive oil if needed.
- Assemble the Risotto.
- Add the pesto to the pea risotto and stir completely until the ingredients are combined.
- Serve warm with grated parmesan cheese.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan on low. You can add additional broth if needed.
