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Creamy Brown Rice Risotto with Sweet Peas – vegetarian recipe
Stav Kogan

Creamy Brown Rice Risotto with Sweet Peas

A healthier take on a gourmet classic, this risotto uses nutrient-rich brown rice and a tangy homemade Yogurt Cheese for a luxuriously creamy, vibrant, and wholesome weeknight meal.
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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, 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)
  • for Perfect 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.
  • 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!

Method
 

  1. Place the frozen peas in a bowl and cover with boiling water.
  2. Let them stand for 1 minute to quickly thaw, then drain completely and set aside.
  3. In a large skillet or pot, heat the olive oil over medium heat.
  4. Add the chopped shallots and cook for 1-2 minutes until they soften but do not brown.
  5. Stir in the minced garlic and cook for another minute until fragrant.
  6. Add the un-rinsed brown rice to the skillet and stir constantly for 1 minute to toast the grains.
  7. Pour in the white wine, stir, and allow the liquid to cook down until it has reduced by about half.
  8. Pour in the vegetable broth, stir to combine, and bring the mixture to a gentle boil.
  9. Reduce the heat to maintain a gentle simmer, partially cover the skillet, and cook for about 45 minutes.
  10. Stir occasionally to prevent sticking, until the rice is tender yet chewy and has absorbed most of the broth.
  11. While the risotto simmers, transfer 1 cup (240 ml) of the blanched peas to a food processor.
  12. Add the Yogurt Cheese and fresh basil, then blend until the mixture is completely smooth.
  13. Once the risotto is cooked, remove it from the heat. Scrape the creamy pea and yogurt mixture into the risotto.
  14. Add the remaining ¼ cup of whole peas, salt, and pepper.
  15. Stir everything together until well combined and creamy.
  16. Serve immediately in shallow bowls, garnished with fresh pea shoots if desired.
  17. Don't rinse the brown rice before cooking. The surface starches are essential for creating the signature creamy texture of risotto.
  18. 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.

Nutrition

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

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