Tomato, Pea and Basil Risotto

As crazy as it may sound, up until this week I’d never actually had risotto before. It sounded too much like hard work and I could never find a recipe that I really liked the look of. Before I’d had the chance to try it, I began my gluten free lifestyle, and I just presumed that arborio (risotto) rice contained gluten. What I’ve also found really interesting is that white rice is gluten free too, which I’m sure whilst many people already know this, some of you (like me) might not! It was only recently that I discovered that Arborio rice is in fact gluten free, so with this fresh news I knew that I had to get stuck in with the stuff and start experimenting with quick, easy and delicious dishes. This recipe is one of my favourites that I’ve made to date, (apart from those containing chocolate which are pretty much all of them!). Perfect for lunch, dinner, or to cook in bulk and refrigerate in portions for the rest of the week, it really is easier than I ever expected.

Screen Shot 2015-07-13 at 19.51.53Ingredients

2 garlic cloves

¼ red onion

1 vegetable stock cube (gluten free)

1 cup Arborio rice

1 cup peas

3 tbsp tomato purée

6 cherry tomatoes

1tsp coconut oil

2 basil leaves

Chilli flakes


Pepper to taste


Pour two cups of boiling water into a saucepan, placing the vegetable stock in to dissolve with a shake of pepper. Chop the onion into thin slices and dice the garlic cloves into tiny pieces. In a frying pan, heat the onion and garlic in the coconut oil until they begin to brown (this won’t take very long). Once the stock cube has dissolved, turn down the heat to a simmer and add in the onion, garlic and risotto rice, placing the lid onto the saucepan. Leave to simmer for 20 minutes until the Arborio rice has absorbed all of the stock. In a steamer or saucepan, boil or steam the peas before adding them to the risotto. Quarter the cherry tomatoes and stir these into the mixture. Add in the tomato purée, chilli flakes and some Parmesan before draining any excess stock liquid. Serve with fresh basil leaves and a sprinkling of Parmesan on top.

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