Pea and Carrot Risotto
By chef Gulasch
An easy "use what you have" recipe. A traditional non-Italian risotto with peas and carrots, lightly buttery and creamy. Excellent as a quick lunch or dinner.
- 24 min
- total
- Easy
- level
4 min prep · 20 min cook
What you will need
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Basmati rice 100 g -
Green Peas 50 g -
Carrot 1 pcs
-
Onion 0.5 pcs -
Butter 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍚🥕✨
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Chop the onion. Peel the onion and cut it into small dice
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Chop the carrot. Peel the carrot and cut it into small dice
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Saute the peas. Heat the butter in a pan, add the peas, and briefly saute over medium heat for about 2 minutes, then set aside
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Saute the onion and carrot. Add the onion and carrot to the same pan, adding a little more butter if needed, and saute over medium heat for about 2 minutes
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Add the rice. Add the rice and briefly saute over medium heat for about 1 minute
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Cook the rice. Pour in twice the amount of water, cover with a lid, and cook over low heat for about 15 minutes, until the rice is tender
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Add the peas and season. Finally, return the peas to the pan, stir, season to taste, and serve 🍽️✨
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