Co-op Basics: Brown Rice Risotto with Green Peas & Cheddar

This recipe takes all the work out of classic risotto, but doesn't skimp on flavor and creaminess. Starring short grain brown rice and peas, this is a simple and comforting dinner. This recipe features items from our Co-op Basics line and comes in at just $1.86 per serving! The following ingredients are all part of Co-op Basics;
 

  • Field Day extra virgin olive oil
  • Bulk short grain brown rice
  • Field Day vegetable broth
  • Sno-pac frozen peas
  • Organic Valley sharp cheddar cheese

 

Food For All members receive an additional 10% off all of these products, as well as any produce items featured in the recipe!

 

Read more about Food For All & Co-op Basics

Ingredients
Field Day olive oil
1 tablespoon
Garlic cloves, minced
4
Shallots, minced
2
Bulk short grain brown rice
1 1/2 cups
Field Day vegetable broth
3 cups
Salt
1/4 teaspoon
Black pepper
1/2 teaspoon
Sno-pac frozen peas
1 cup
Green onions, chopped
2 tablespoons
Organic Valley sharp cheddar cheese
6 ounces
  1. Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. 
  2. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
  3. Stir in broth, salt and pepper. Increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 35-40 minutes.
  4. Remove from heat, stir in peas, herbs and 1 cup cheddar cheese. Cover and let sit 5 minutes off the heat. Stir a final time and serve sprinkled with the remaining 1/4th cup cheese and more black pepper.