Dairy-Free Carrot Risotto with Peas
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 recipe was updated 5/2024.
Servings 4 servings
Calories 404kcal
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.
Notes
Don't rinse the rice before cooking. We want it to retain its starch for a creamy result.
To store: Keep leftover risotto in an airtight container in the refrigerator for 2-3 days.
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