Rice with peas and carrots-in two plates

Rice with Peas and Carrots

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x
  • Category: Main, Vegetarian
  • Method: stovetop
  • Cuisine: Italian


Unlike risotto, here you cook the vegetables and the rice separately, then you let them mingle in a wonderful embrace. Simple, delicious flavors, in a great seasonal recipe that will win your heart.


  • 200 g shelled fresh peas (or frozen, when not in season)
  • 1 carrot (about 70 g), chopped
  • 1/2 leek (about 50 g) or onion, chopped
  • salt and pepper to taste
  • 1 Tbsp evo oil
  • 3 1/24 cups of water to cook the rice + more for the vegetables
  • a pinch of coarse salt
  • 200220 g Arborio or Carnaroli rice (about 1 heaping cup)
  • Parmigiano or Grana (optional)


  1. Shell the peas and wash them. Clean the carrot and leek and chop them.
  2. In a small saucepan or saute pan, add the oil, the chopped vegetables, and a little water. Add salt and pepper to taste and cook on low/medium heat for 3-5 minutes or until slightly tender but still with some bite to them.
  3. Next, add the peas to the vegetables, stir, and top with water just to cover them. Put the lid on and stirring/checking from time to time, cook until peas are tender.
  4. Add 3 1/2 – 4 cups of water to another pot and a pinch of coarse salt. Bring it to a boil, then add the rice.
  5. Cook the rice, stirring once in a while, al dente or to your liking. On the whole, the cooked rice has to be neither too dry nor too watery (you need a little of the rice water to create the creaminess).
  6. Next, add the peas and carrots to the pot with the rice, stir, add the Parmigiano (if using), stir again, and let sit for a couple of minutes to blend and release the starchy creaminess.
  7. Serve immediately.


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