Recipe: Snap Pea and Veggie Risotto

Do you know what happens when I forget that I have a certain item from my CSA bin in my crisper drawer until the day the new bin is to arrive and I’m attempting to make room for it?  I’ll tell you what happens…I start to panic and then think up, as quickly as possible, one of the most efficient ways to use up said ingredient.

Normally with snap peas, I would totally stir-fry them.  But I had just polished off a stir-fry and wasn’t feeling it this week.  So, instead, I decided to make a risotto.

I have more than a lot of rice in my pantry…and two large bags of Arborio rice.  So…why not?  Everything that got added to this risotto was something I already had in my pantry or fridge or freezer from previous bins or the current one…

And, since it’s been awhile since my last recipe post…I figured it was time to shake things up in the kitchen.

Recipe: Snap Pea and Veggie Risotto

Snap Pea and Veggie Risotto
Snap Pea and Veggie Risotto

Servings: 4
Time: Prep 10 minutes; Cook 50 minutes


  • 1/2 cup crimini mushrooms, sliced
  • 1 cup snap peas, chopped in half
  • 2 scallions, chopped
  • 1 cup broccoli
  • 1/2 cup frozen green peas
  • 4 cups vegetable broth, warmed on stove
  • 1/2 medium onion, chopped
  • 1/2 cup Parmesan cheese (or nutritional yeast)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Heat about half the olive oil in a medium pan on medium-high heat.  Add the mushrooms and the onions to the pan.  Don’t stir for a moment.  Add a pinch of salt and allow to cook.  Give the onions and mushrooms a stir every now and again, allowing the onions to soften and the mushrooms to brown slightly.  Remove the mushrooms and oions from the pan, reserving in a dish.

Add the remainder of the olive oil to the pan.  Pour in 1 cup of rice.  Stir for 3-4 minutes, coating the rice with oil.  Add one cup of the warm veggie stock and stir until absorbed.  Continue to add broth, one ladleful at a time.  While the rice is cooking, put the broccoli, snap peas, and green peas into a bowl and cover with a plate.  Place in the microwave for about 4-5 minutes and allow to steam and soften.  Carefully remove.

Once risotto has achieved a soupy, creamy consistency and the rice is cooked, toss in the snap peas, green peas, broccoli, onions, mushrooms, scallions and Parmesan stir to incorporate throughout the rice.  Season with salt and pepper and give it one final stir.

Serve immediately with a little more Parmesan if desired.


I am a huge fan of risottos and I loved the way this one came out.  The vegetables were a nice touch, and each with different textures…it all just fit in with the starchiness of the Arborio rice.  It was filling and highly nutritious being that much of the serving was vegetables as opposed to the rice.  I really love a good veggie risotto and this was was rather good.  Any vegetable can be substituted for your favorite veggie or what you have on hand, of course.

I’d make this again in a heartbeat though.  Yes, risottos are tricky and do mean a lot of standing over the stove and stirring…but I always love the end product.

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