Go Back Email Link
+ servings
Brown Rice Risotto with Peas and Carrots is a one-pot meal made with simple ingredients. Gluten-free, vegan.
Print

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

  • 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