Coeliac Awareness Week Recipe Gluten Free Pea and Asparagus Risotto

"Today's gluten free recipe for Coeliac Awareness Week is Gluten Free Pea and Asparagus Risotto. There's no meat involved at all, so it's perfect for the gluten free vegetarians among us to enjoy as well! Rice is a good, gluten free alternative to pasta, and you can make this risotto using our very own Gluten Free Rice Flakes.

Ingredients (Serves 3-4 people):

• 1 tbsp smoked rapeseed oil
• 1 large onion, diced
• 1 clove of garlic, crushed
• 100g asparagus tips, chopped
• 75g garden peas
• 200g Delicious Alchemy Gluten Free Rice Flakes
• 100ml white wine
• 350ml vegetable stock
• Handful of flat leaf parsley, roughly chopped
• 1 lime, cut into wedges

• 1 pan

1. Heat the oil in a pan and then add in the onion, leaving to soften for 7 minutes on a low-medium heat, stirring occasionally
2. Add in the crushed garlic and stir to combine before pouring in the peas and asparagus. Stir well so that the vegetables are evenly distributed in the pan
3. Pour in the rice flakes and stir until they are lightly fried, then add the white wine to the pan
4. Stir occasionally until the wine has been absorbed by the rice and then add the stock 50ml at a time and only adding more once the previous amount has been absorbed. Continue until you have no stock remaining
5. Serve immediately topped with fresh parsley and a wedge of lime

Info: Adding the stock a small amount at a time ensures a creamy consistency for the risotto and ensures that you don't end up with rice pudding! For an extra creamy texture stir in crumbled goats cheese just before serving."