Risotto with Peas

 A traditional comfort food, risotto is warm, creamy and just awesome! Stirring in small amounts of liquid does take time, but the end result is worth it. This just may become one of your favorite ways to make rice.

 Risotto with Peas


4 Tbsp. olive oil
1 medium onion, chopped
2 cups Arborio rice, rinsed
1/2 cup Mirin (rice vinegar)
4 cups gluten free chicken stock
1 1/2 cups frozen peas
2 cups freshly grated Parmesan cheese
Salt and pepper to taste


In a large stock pot, heat the olive oil over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the rice stirring to coat with the oil. Cook for about 2 to 3 minutes.

Pour in 1 cup of chicken stock. Stir with a spoon until almost all the stock is absorbed by the rice. Add a 1/2 cup of stock and stir until it is absorbed. Do this 1/2 cup at a time until you get to the last 1/2 cup of stock.

Add the Mirin along with the last 1/2 cup of stock and the frozen peas.

Stir until the rice absorbs all the liquid. Take off the heat and stir in the parmesan cheese.

Serve with a green salad or fresh fruit.

The perfect weekend dish, make this with friends or family and let everyone have a chance to stir.

Team Your Gluten Free Kitchen

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