This Creamy Carrot Risotto with Peas is a gluten-free, vegan one-pot meal made with simple ingredients. Perfect as an entree or side dish.
This easy dairy-free risotto is cooked to al dente with a wonderful creamy texture. It's comfort food in the best way!
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Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Arborio rice - You can use white rice or brown rice. Arborio rice is short-grain rice that holds its texture on the outside but becomes creamy on the inside. Carnaroli rice can also be used here.
Vegetable broth - Both vegetable broth and vegetable stock can be used. Chicken stock or chicken broth can be substituted but will have a slightly different flavor.
Carrots - Fresh carrots are the star of the show here!
Peas - Fresh or frozen green peas can be used in this recipe.
White wine - Any dry white wine will do! If you don't have it on hand or prefer not to use it, substitute a couple of tablespoons of apple cider vinegar or lemon juice for the wine. You can also sub with additional broth.
Step-by-step instructions
Step 1: Warm vegetable stock over low heat in a small saucepan. Heat olive oil in a Dutch oven or heavy-bottomed large pot over medium heat.
Step 2: Add the onion and cook until translucent. Add the garlic, and stir to combine. Add the carrots and cook for about 1 minute more.
Step 3: Add the risotto rice and stir to coat. Allow to cook (toast) for 2-3 minutes, stirring frequently. Add the wine and cook until evaporated, stirring often.
Step 4: Add one cup of the vegetable broth and cook until absorbed. Continue adding one cup of broth as the rice cooks, stirring often, allowing stock to be absorbed each time until the rice is tender and the mixture is creamy. Stir in peas and cook until warm.
Recipe tips
Don't rinse the rice before cooking. We want it to retain its starch for a creamy result.
Serving suggestions
Creamy risotto can be served as a main course or paired with various accompaniments. Serve this vegetable risotto with one of the following to make a complete meal:
- Green salad
- Grilled or roasted vegetables
- Cabbage steaks
- Protein (chicken, shrimp, fish, beef, or pork)
- Crusty bread or breadsticks
And, if you need other healthy meals, this Whole30 chili from the Wicked Spatula would do the trick for cooler nights.
More gluten-free meals
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Dairy-Free Carrot Risotto with Peas
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and finely grated
- 1 cup fresh or frozen green peas thawed, if frozen
- 1 ½ cups arborio rice
- ¼ cup dry white wine
- 6-7 cups vegetable stock or broth warmed
- ½ teaspoon salt and more to taste
Instructions
- In a small saucepan, warm vegetable stock over low heat.
- Heat olive oil in a Dutch oven or larg heavy-bottomed pot over medium heat.
- Add the onion and cook until translucent. Add the garlic and cook for one minute. Add the carrots and cook for about 1 minute more.
- Add the rice and stir to coat. Allow rice to cook (toast) for 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 every 30-seconds or so, allowing stock to be absorbed each time until rice is tender and mixture is creamy. (This will take 6-7 cups of stock, you may not use it all). Stir in the salt and peas towards the end of cooking so that they may warm.
- Season with salt and pepper to taste. Serve immediately.
Traci | Vanilla And Bean
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!
Tessa
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