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.
Servings 4 servings
Calories 404kcal
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