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A Healthier, Hearty Brown Rice and Pea Risotto – vegetarian recipe
Stav Kogan

A Healthier, Hearty Brown Rice and Pea Risotto

Dreaming of a restaurant-quality risotto at home? This vibrant, creamy pea risotto feels incredibly luxurious, but it's surprisingly simple to make using wholesome brown rice for a nutty, satisfying twist on the classic.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 182
Ingredients Method Nutrition

Ingredients
  

  • 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)
  • 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)
  • No Wine? No Problem: If you prefer to cook without alcohol, substitute the white wine with ½ cup / 120 ml of vegetable broth mixed with 1 tsp / 5 ml of white wine vinegar or fresh lemon juice to add a touch of acidity.
  • Plan Ahead for Creaminess: The unique creaminess in this recipe comes from Yogurt Cheese, which needs to be prepared in advance. Don't skip this step for the best results!
  • Use Warm Broth: Adding warm or room temperature broth to the risotto helps maintain a consistent cooking temperature, preventing the rice from seizing up and ensuring an even cook.

Method
 

  1. Thaw the Peas: Place the frozen peas in a bowl and cover with boiling water.
  2. Let them sit for 1 minute, then drain completely and set aside.
  3. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat.
  4. Add the shallots and cook for 1-2 minutes until soft but not browned.
  5. Stir in the minced garlic and cook for another minute until fragrant.
  6. Toast the Rice: Add the brown rice to the skillet and stir constantly for about 1 minute to toast the grains.
  7. Deglaze with Wine: Pour in the white wine, stir, and allow the liquid to reduce by about half.
  8. Simmer the Risotto: Add the vegetable broth and stir to combine.
  9. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Partially cover the skillet and cook for about 45 minutes, stirring occasionally, until the rice is tender yet chewy and most of the broth has been absorbed.
  10. Make the Pea Cream: While the risotto simmers, transfer 1 cup / 240 ml of the drained peas to a food processor.
  11. Add the Yogurt Cheese and fresh basil, then blend until smooth.
  12. Finish and Serve: Remove the risotto from the heat. Scrape the creamy pea mixture into the risotto, along with the remaining ¼ cup / 60 ml (2 fl oz) of whole peas, salt, and pepper.
  13. Stir everything together until well combined.
  14. Serve immediately in shallow bowls, garnished with fresh pea shoots if desired.
  15. Don't Wander Off: Risotto requires attention.
  16. Stirring frequently, especially towards the end, prevents sticking and helps release the starches that create that signature creamy texture.

Nutrition

Calories: 182kcalCarbohydrates: 24gProtein: 7gFat: 4g

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