Gluten free risotto recipe pea lemon and thyme

Gluten free pea, lemon and thyme risotto

This fresh and zest gluten free risotto recipe is quick and easy and a great way to enjoy a healthy meal.
Servings 2


  • For the pea purée
  • 1 medium onion
  • 2 tbsp olive oil
  • 250 g frozen peas
  • Juice 1/2 lemon
  • 1 tsp smoked garlic paste
  • 150 ml water
  • Handful approx 15g fresh thyme

For the risotto

  • 1 tbsp olive oil
  • 1 medium onion
  • 800 ml gluten free vegetable stock
  • 250 g arborio rice
  • 2 garlic cloves
  • 150 g peas
  • 1/2 cup white wine

For serving

  • 2 tbsp crème fraîche


  1. First 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.
  2. 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.
  3. 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.
  4. Add the rice, stir for a minute on a medium heat. Add the white wine and cook for a further 30 seconds.
  5. 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.
  6. Add the peas and cook for a further 2-3 minutes.
  7. Next 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!

Recipe Notes

Top tip for cooking risotto - keep your stock hot in another pan while you are adding it in. It's best to add hot stock than cold!