It’s a lovely treat to have Sunday Lunch out – no cooking, no washing pots, just enjoying great food with family or friends. Being a Gluten Free Vegetarian can sometimes mean that a traditional Sunday Lunch is not an option when eating out due to Yorkshire puddings, and gravy, ordinarily have wheat included, but that doesn’t mean that you can’t still get your share of yummy Sunday veggies.
Our local pub does a fabulous selection for Sunday Lunch. I opted for a Pea Risotto with Feta, which was fresh, but hearty, and of course, a side of roasted Root Vegetables! The perfect companion to my risotto.
Fancy making Pea Risotto? This is a simple recipe for a light, fluffy, and fresh tasting meal:
Ingredients
- 50g butter
- 1 onion, finely chopped
- 300g frozen or cooked fresh peas
- 1.7l hot gluten free vegetable stock
- 350g risotto rice
- 200ml white wine
- 25g vegetarian hard cheese, grated
- 2 good handfuls pea shoots
- 30g Feta Cheese
- extra-virgin olive oil, to drizzle (optional)
Method
- STEP 1 Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- STEP 2 Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
- STEP 3 Stir in the puréed peas, remaining peas, hard cheese, and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and crumbly feta cheese – and also a drizzle of olive oil, if you like.