Recipes > Risotto w/ Peas, Carrots & Green Beans

Risotto W/ Peas, Carrots & Green Beans


This risotto with peas, carrots and green beans is simple and homey.
  • Serves: 2 to 4
  • Active Time: 50 mins
  • Total Time: 50 mins
  • Views: 43,279
  • Success Rating: 80% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 5 cups vegetable stock (see note)
  • 1/2 tsp sea salt (or to taste)
  • 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
  • 1/2 cup carrots
  • 1/2 cup green beans


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.

Measure out the rice, olive oil, white wine and frozen peas. Set everything aside.

Step 2: Starting the Risotto

Starting the Risotto


Place the oil into a large, heavy-bottomed pan and heat over medium to medium-low heat.

Add the onions and a pinch of salt and sweat until soft and translucent, about 10 to 15 minutes. Next, add 1/4 cup of the hot cooking liquid to soften the onions further. Let the cooking liquid completely evaporate before moving onto the next step.

Note: For this dish, it is important to use rice that is suitable for risotto.

Step 3: Toasting the Rice & Deglazing

Toasting the Rice & Deglazing


Once the liquid has completely evaporated, turn the heat up to medium-high and add the rice all at once. Stir to coat the rice in the hot fat. Monitor the heat so the aromatics do not burn. Toast the rice for a few minutes until the perimeter of the grains are translucent.

Once toasted, add the garlic and cook, stirring just until the garlic is fragrant, about 30 seconds. Deglaze with the wine. Stir the rice until the wine evaporates.

Step 4: Cooking the Risotto

Cooking the Risotto


Once the wine has evaporated, slowly add the hot liquid cup by cup. Stir often to coax the starches out of the rice. Adjust the heat so the liquid is always gently boiling. Once the liquid has been absorbed, then and only then, add the next cup. Stir frequently.

Continue to add liquid and cook the risotto until it reaches the al dente stage (or until it is done to your liking). Start tasting the rice for doneness around the 15 minute mark.

Step 5: Finishing the Risotto

Finishing the Risotto
  • extra-virgin olive oil (for garnishing)


Once the risotto has been cooked to your liking, taste it for seasoning. Stir in a bit of olive oil, if desired.

Next, fold in the cooked beans and carrots and frozen peas. Cover and let rest for 1 to 2 minutes.

Just before serving, add a bit of hot liquid to loosen the consistency, if necessary. Plate on warmed dishes and drizzle with a bit of olive oil. Serve immediately.

Chef's Notes

Any combination of vegetables can be par-cooked and added to this recipe to create a different dish.


  • Sharyl H
    Sharyl H
    This took me a few tries, but now that I've got it down I love making this!
  • Dawn T
    Dawn T
    It makes us very happy to hear that you are willing to practice to improve your skills. So many cooks want everything to work out on their first try and if it does not then they often get frustrated and sometimes even give up (or blame the recipe). When in reality any good cook has practiced these techniques dozens or even hundreds of times to become consistently good at the process. Hats off to you and glad that you love making it!
  • Brenda H
    Brenda H
    Can this dish be cooked with brown rice?
  • Ken R Rouxbe Staff
    Ken R
    Yes! Absolutely you can use brown rice Brenda. And even better... you can apply the same technique other whole grains like whole rye, wheat berries or kamut. ~Ken
  • Becky R
    Becky R
    Wonderful flavor!
  • Mimi D
    Mimi D
    Making risotto for the first time and it coming out perfect is such a good feeling. Even hit the bottom of the dish and watched it spread out perfect. Thanks so much Rouxbe!!
  • Johanne R
    Johanne R
    This was a great risotto recipe! I usually put Parmesan cheese in my risotto so this was interesting but oh so tasty.
  • Char N Rouxbe Staff
    Char N
    Hi Johanne: this risotto recipe relies on the flavors from the vegetables. As you discovered, no need for Parm Reggiano. So glad you enjoyed the recipe. Thanks for writing. -Char
  • Leanne A
    Leanne A
    Love this risotto! I have made risotto a lot over the years for my husband and always used lots of parm cheese. This is our new fave risotto and I found it just creamy enough. As it is the last day of summer I used fresh corn instead of the peas and added some finely diced pepper in the last 3 minutes before serving. I used carnoroli rice, my favourite rice for risotto. Will be making this weekly I am sure for my family and will use vegetables that are in season. Love this recipe!! Thank you

Leave A Comment

Please login or join the Rouxbe community to leave a comment.