Name: Vegetarian Carrot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European-Inspired
Ingredients: 4 large carrots, peeled; 1 medium onion, finely chopped; 1 garlic clove, crushed; 3 tablespoons olive oil; 2 tablespoons butter; 1 tablespoon liquid honey; Coarse sea salt, to taste; Freshly ground black pepper, to taste; ¼ teaspoon chili flakes; 275 g risotto rice (Carnaroli or Arborio); 100 ml dry white wine; 500 ml carrot juice; 350 ml vegetable stock, plus 50 ml extra if needed; 2 tablespoons roasted peanuts, chopped; 2 tablespoons fresh flat-leaf parsley, finely chopped

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This creamy vegetarian carrot risotto is comfort food at its finest. Slow-cooked rice turns silky and rich, infused with carrot juice and vegetable broth, while honey-glazed oven-roasted carrots add sweetness and depth. A gentle hint of chili and a crunchy topping make it a balanced, family-friendly dish that feels special yet approachable. Vegetarian Carrot Risotto

Why You’ll Love This Recipe

This recipe delivers a naturally creamy risotto without relying on heavy ingredients. The carrots bring color, sweetness, and warmth, making the dish both nourishing and visually inviting. Cooking the carrots separately in the oven allows their flavor to intensify, while the risotto itself stays smooth and comforting. It’s a satisfying vegetarian main course that works equally well for everyday dinners or relaxed gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large carrots, peeled
1 medium onion, finely chopped
1 garlic clove, crushed
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon liquid honey
coarse sea salt, to taste
freshly ground black pepper, to taste
¼ teaspoon chili flakes
275 g risotto rice (Carnaroli or Arborio)
100 ml dry white wine
500 ml carrot juice
350 ml vegetable stock, plus about 50 ml extra if needed
2 tablespoons roasted peanuts, chopped
2 tablespoons fresh flat-leaf parsley, finely chopped

Directions

Preheat the oven to 200°C using top and bottom heat.

Slice three of the carrots into very thin rounds using a knife or slicer. Finely chop the remaining carrot along with the onion. Lightly crush the garlic clove with the flat side of a knife.

Place the sliced carrots into an ovenproof dish. Add 2 tablespoons of olive oil and the honey, then season generously with salt, pepper, and chili flakes. Toss well and roast in the middle of the oven for about 30 minutes, stirring occasionally. Five minutes before the end of cooking, add 1 tablespoon of butter and mix gently.

While the carrots roast, heat the carrot juice and vegetable stock together in a small saucepan and keep warm.

In a large pot, heat the remaining 1 tablespoon of olive oil with 1 tablespoon of butter. Add the finely chopped carrot, onion, and garlic, and sauté over medium heat for 2–3 minutes until softened.

Stir in the risotto rice and cook for about 1 minute, ensuring the grains are coated. Pour in the white wine and stir until it has fully evaporated.

Begin adding the hot carrot-stock mixture, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is tender yet slightly firm to the bite, about 25–30 minutes.

Season the risotto generously with salt and pepper. Remove from the heat, cover with a lid, and let it rest for 2–3 minutes.

Fold the honey-glazed carrots into the risotto or serve them on top, depending on preference. Finish with chopped peanuts and fresh parsley before serving.

Servings and timing

This recipe makes 4 generous servings.
Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes, for a total time of 45 minutes.

Variations

You can add a small knob of butter at the end for extra creaminess. For a richer flavor, stir in a little grated hard cheese if desired. If you enjoy herbs, fresh thyme or chives pair well with the sweetness of the carrots. For extra texture, toasted seeds such as sunflower or pumpkin seeds can replace the peanuts.

Storage/Reheating

Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a saucepan with a splash of vegetable stock or water, stirring until creamy again. Avoid overheating to preserve the texture.

FAQs

Can I make this risotto without wine?

Yes, you can replace the wine with additional vegetable stock or a small splash of lemon juice for acidity.

What rice works best for carrot risotto?

Carnaroli or Arborio rice is ideal because both release starch slowly, creating a creamy texture.

Can I prepare parts of this recipe in advance?

The roasted carrots can be prepared a few hours ahead and reheated before serving.

Is this risotto suitable for children?

Yes, it has a mild, slightly sweet flavor. You can omit the chili flakes for a completely gentle version.

Can I make this dish vegan?

Yes, simply replace the butter with a plant-based alternative and use a vegan sweetener instead of honey.

Why use carrot juice in the risotto?

Carrot juice enhances the color and naturally sweet flavor, giving the dish its distinctive character.

Can I freeze leftover risotto?

Freezing is not recommended, as the rice can lose its creamy texture when thawed.

How do I know when the risotto is done?

The rice should be tender with a slight bite in the center and surrounded by a creamy consistency.

Can I add other vegetables?

Yes, finely diced celery or leek can be sautéed with the onion for extra depth.

Do I need to stir constantly?

Frequent stirring is important to release the rice starch and achieve a creamy result.

Conclusion

Vegetarian carrot risotto is a warm, comforting dish that transforms simple ingredients into something truly satisfying. With its creamy texture, subtle sweetness, and vibrant color, it’s a recipe that proves how comforting and flavorful vegetarian cooking can be. Whether for a family meal or a quiet evening in, this risotto brings both nourishment and joy to the table.