Note: For the liquid, use a light stock. If your stock is very strong in flavor, you can use a combination of 1/2 water and 1/2 stock so you don't over power the flavor of the rice. Always keep in mind that more or less liquid may be needed to cook this dish. It's always better to have too much than not enough.
To prepare your mise en place, first place the liquid into a pot, season with the salt (if needed) and bring to a boil.
In the meantime, wash and peel the carrots. Clean and trim the beans. Cut the carrots and beans into small dice, about the same size as the peas. Set up an ice bath. Par-cook the carrots and beans in the cooking liquid. Once the vegetables are almost tender, transfer them to the ice bath to stop the cooking process. Once cool, drain and set aside. Reduce the heat to low to keep the cooking liquid hot.
Next, finely dice the onions and garlic.
Note: For this dish, it is important to use rice that is suitable for risotto (see attached drill down).
Measure out the rice, olive oil, white wine and frozen peas. Set everything aside.
- 5 cups vegetable stock (see note)
- 1/2 tsp sea salt (or to taste)
- 1/2 cup carrots
- 1/2 cup green beans
- 1/2 cup onions
- 2 cloves garlic
- 1 cup risotto rice (see note)
- 2 tbsp extra-virgin olive oil
- 1/4 cup white wine or vermouth
- 1/2 cup frozen peas