Brown Rice Risotto with Peas and Carrots

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.

I recommend having all your ingredients prepped and ready to go prior to cooking, to make for a seamless risotto-making experience.

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.

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.

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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.  

Prep your ingredients for easy assembly.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Tessa Fisher

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 1/2 cups short or medium-grain brown rice
• 1/4 cup dry white wine
• 7 cups vegetable stock warmed
• salt and pepper to taste

Instructions

1. In a small saucepan, warm vegetable stock over low heat.
2. Heat olive oil in a Dutch oven or heavy bottomed pot over medium heat.

3. Add the onion and cook until translucent. Add the garlic, stir to combine. Add the carrots and cook for about 1 minute more.

4. 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.

5. 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.

6. Season with salt and pepper to taste. Serve immediately.

Recipe Notes

Tips on making risotto from The Kitchn.