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bowl of Brown Ale Veggie Risotto on a table

Brown Ale Veggie Risotto

  • Author: Sloan
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Veggie Risotto with Mushrooms, Peas, and Green Beans made with Brooklyn Brown Ale.


Units Scale
  • 6 cups Low-Sodium Chicken Broth
  • 1 tablespoon Olive Oil
  • 3 cloves Garlic (Chopped)
  • 1/4 Medium Onion (Fine Chopped)
  • 2 cups Arborio Rice (Or Sushi Rice {Don’t judge me!})
  • 1/2 cup Brown Ale
  • 1 cup Green Beans (Steamed)
  • 1/2 cup Peas (Thawed)
  • 6oz Mushrooms (Chopped)
  • 1/2 cup Parmesan Cheese


  1. Heat Chicken Stock in a medium stock pot over low heat.
  2. Heat a large skillet over medium heat. Add Oil, Garlic, and Onion to pan. Cook 2-3 minutes until onions are tender. Add Rice to pan and stir to coat with oil. Add Beer and stir. Add Chicken Stock 1/2 a cup at a time and stir continuously. Once rice absorbs all the liquid, add more stock. Continue until all the liquid is used and the rice is tender, about 20. Add the veggies with the last addition of the liquid. Add the cheese, stir, and serve warm. Serve with fresh chopped parsley and extra Parmesan.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Italian

Keywords: Vegetable Risotto, risotto