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    Salted Plains » Recipes » Entrees

    Brown Rice Risotto with Peas and Carrots

    Published: Apr 11, 2018 · Modified: Apr 29, 2018 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. 

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. This brown rice risotto with carrots and peas is what I call a much needed transitional meal. My comfort food cravings are high (hey, cold weather!), and my desire to embrace spring is even higher.

    What I love about risotto is that it is a vehicle for a variety of add-in's. This vegetable risotto recipe keeps things pretty basic by using carrots and peas for added spring flare, flavor, and texture.

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. I recommend having all your ingredients prepped and ready to go prior to cooking, to make for a seamless risotto-making experience.

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. And while I've kept this particular risotto recipe completely dairy-free, if it's not an issue for you or your family, this is also great with a cup of grated parmesan cheese stirred in just after cooking.

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. And, if you are in need of other transitional healthy meals, this Whole30 chili from the Wicked Spatula would do the trick for cooler nights. These garlic rubbed roasted cabbage steaks from Everyday Maven would make an easy side dish and a delicious way to get more veggies.

    Brown Rice Risotto with Peas and Carrots is a gluten-free and vegan one-pot meal made with simple ingredients. 

    Brown Rice Risotto with Peas and Carrots is a one-pot meal made with simple ingredients. Gluten-free, vegan.

    Brown Rice Risotto with Peas and Carrots

    Brown Rice Risotto with Peas and Carrots is a one-pot meal made with simple ingredients. Gluten-free, vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 404kcal
    Author: Tessa

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion finely chopped
    • 2 cloves garlic minced
    • 2 medium carrots peeled and grated
    • 1 cup frozen green peas, thawed
    • 1 ½ cups short or medium-grain brown rice
    • ¼ cup dry white wine
    • 7 cups vegetable stock warmed
    • salt and pepper to taste

    Instructions

    • In a small saucepan, warm vegetable stock over low heat.
    • Heat olive oil in a Dutch oven or heavy bottomed pot over medium heat.
    • Add the onion and cook until translucent. Add the garlic, stir to combine. Add the carrots and cook for about 1 minute more.
    • Add the brown rice and stir to coat. Allow to cook (toast) for about 2-3 minutes, stirring frequently. Add the wine and cook until evaporated, stirring often.
    • Add one cup of the vegetable stock and cook until absorbed. Continue adding one cup at a time, stirring often, allowing stock to be absorbed each time until rice is just tender and mixture is creamy (this will take 6-7 cups of stock). Stir in peas towards the end of cooking so that they may warm.
    • Season with salt and pepper to taste. Serve immediately.

    Notes

    Tips on making risotto from The Kitchn. 

    Nutrition

    Calories: 404kcal | Carbohydrates: 70g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1673mg | Potassium: 419mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6249IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg
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    Comments

    1. Traci | Vanilla And Bean

      April 16, 2018 at 8:50 am

      I'm right there with you, Tessa... comfort food persists here too! I absolutely love short grain brown rice and putting it to work in risotto is smart and economical. I always have it on hand. Aren't frozen peas sooo good? Keeping them on hand means we can enjoy spring all year round! Adding them to this comfort food has my attention! Delicious work, Tessa!

      Reply
      • Tessa

        April 17, 2018 at 7:56 pm

        I like the idea of having spring year round!! I'm pretty confident I'm going to be craving comfort food until June. Maybe then it will be warm! Ha. Thanks so much, Traci! <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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