This creamy brown rice risotto with sweet peas is nuttier and chewier than the white-rice kind — and honestly better for it. Frozen petite peas and a spoonful of yogurt cheese fold in at the end for a spring-green finish.
A Healthier Take on a Gourmet Classic
Who says risotto can’t be both decadent and wholesome? This Creamy Brown Rice Risotto with Sweet Peas shatters the myth that this classic Italian dish is too difficult or unhealthy for a regular weeknight. We swap traditional Arborio for nutrient-rich brown rice and finish it with a tangy, homemade Yogurt Cheese instead of heavy cream and parmesan. The result is a stunningly vibrant, luxuriously creamy dish that feels like a five-star meal. All it takes is a little time at the stove and some dedicated stirring—patience is your secret ingredient to perfection!
Ingredients
• PREP: 10 minutes | COOK: 50 minutes | YIELD: 4 x ¾-cup servings
• 1¼ cups / 300 ml (10.1 fl oz) frozen petite peas
• 2 tsp / 10 ml extra virgin olive oil
• ¼ cup / 60 ml (2 fl oz) finely chopped shallots
• 1 clove garlic, minced
• 1 cup / 240 ml medium-grain brown rice, not rinsed
• ½ cup / 120 ml (4.1 fl oz) dry white wine
• 3 cups / 710 ml low-sodium vegetable broth, gluten-free if necessary
• ½ cup / 120 ml (4.1 fl oz) Yogurt Cheese* (must be made ahead, see Supportive Recipes)
• 1 Tbsp / 15 ml chopped fresh basil
• ¼ tsp / 1.25 ml (0 fl oz) each sea salt and freshly ground black pepper
• ½ cup / 120 ml (4.1 fl oz) snipped fresh pea shoots, to garnish (optional)
Instructions
1. Place the frozen peas in a bowl and cover with boiling water. Let them stand for 1 minute to quickly thaw, then drain completely and set aside.
2. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped shallots and cook for 1-2 minutes until they soften but do not brown. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the un-rinsed brown rice to the skillet and stir constantly for 1 minute to toast the grains. Pour in the white wine, stir, and allow the liquid to cook down until it has reduced by about half.
4. Pour in the vegetable broth, stir to combine, and bring the mixture to a gentle boil. Reduce the heat to maintain a gentle simmer, partially cover the skillet, and cook for about 45 minutes. Stir occasionally to prevent sticking, until the rice is tender yet chewy and has absorbed most of the broth.
5. While the risotto simmers, transfer 1 cup (240 ml) of the blanched peas to a food processor. Add the Yogurt Cheese and fresh basil, then blend until the mixture is completely smooth.
6. Once the risotto is cooked, remove it from the heat. Scrape the creamy pea and yogurt mixture into the risotto. Add the remaining ¼ cup of whole peas, salt, and pepper. Stir everything together until well combined and creamy.
7. Serve immediately in shallow bowls, garnished with fresh pea shoots if desired.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 182
• Protein: 7 g
• Carbohydrates: 24 g
• Total Fat: 4 g
• Saturated Fat: 1 g
• Fiber: 4 g
• Sodium: 183 mg
• Cholesterol: 1 mg
Pro Tips
• for Perfect Risotto
• Don’t rinse the brown rice before cooking. The surface starches are essential for creating the signature creamy texture of risotto.
• Use warm vegetable broth. Adding cold liquid to the hot pan can shock the rice and slow down the cooking process. Keeping your broth warm in a separate saucepan helps maintain a consistent simmer.
• Stir frequently, especially during the last 15-20 minutes of cooking. This helps release the rice’s starches and prevents a sticky mess at the bottom of the pan.
• For a non-alcoholic version, replace the white wine with an equal amount of vegetable broth plus 1 tsp (5 ml) of white wine vinegar or lemon juice to replicate the acidity.
• The Yogurt Cheese adds a tangy creaminess and must be prepared in advance. See our Supportive Recipes for the simple how-to!
FAQ
Q: Can I make this brown rice risotto vegan
A: To make this dish vegan, you would need to replace the homemade Yogurt Cheese with a dairy-free alternative. A blended, soaked cashew cream or a store-bought vegan cream cheese would work well to replicate the creamy texture.
Q: How can I add more protein to this vegetarian risotto
A: This recipe provides 7g (0.25 oz) of protein per serving. To easily boost this, consider stirring in a cup of cooked chickpeas or edamame along with the whole peas in step 6, or serve the risotto topped with toasted nuts or seeds.
Q: What if I don’t have homemade Yogurt Cheese
A: The Yogurt Cheese adds a specific tangy creaminess. If you haven’t made it ahead, you can substitute it with an equal amount of thick, plain Greek yogurt or a vegetarian-friendly cream cheese. This will slightly change the final flavor and nutritional values.
Q: How do I store and reheat leftover risotto
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan with a splash of vegetable broth or water. Warm it over low heat, stirring gently until it’s heated through and creamy again.
More Recipes You’ll Love
- Vegetarian Onigiri (Japanese Rice Balls)
- Tomato and Green Bean Sevai (South Indian Rice Noodles)
- Simple No-Measure Fluffy White Rice for Vegetarians
Creamy Brown Rice Risotto with Sweet Peas
Ingredients
Method
- Place the frozen peas in a bowl and cover with boiling water.
- Let them stand for 1 minute to quickly thaw, then drain completely and set aside.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped shallots and cook for 1-2 minutes until they soften but do not brown.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the un-rinsed brown rice to the skillet and stir constantly for 1 minute to toast the grains.
- Pour in the white wine, stir, and allow the liquid to cook down until it has reduced by about half.
- Pour in the vegetable broth, stir to combine, and bring the mixture to a gentle boil.
- Reduce the heat to maintain a gentle simmer, partially cover the skillet, and cook for about 45 minutes.
- Stir occasionally to prevent sticking, until the rice is tender yet chewy and has absorbed most of the broth.
- While the risotto simmers, transfer 1 cup (240 ml) of the blanched peas to a food processor.
- Add the Yogurt Cheese and fresh basil, then blend until the mixture is completely smooth.
- Once the risotto is cooked, remove it from the heat. Scrape the creamy pea and yogurt mixture into the risotto.
- Add the remaining ¼ cup of whole peas, salt, and pepper.
- Stir everything together until well combined and creamy.
- Serve immediately in shallow bowls, garnished with fresh pea shoots if desired.
- Don't rinse the brown rice before cooking. The surface starches are essential for creating the signature creamy texture of risotto.
- Stir frequently, especially during the last 15-20 minutes of cooking. This helps release the rice's starches and prevents a sticky mess at the bottom of the pan.
