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Vegetarian Carrot Risotto

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This creamy vegetarian carrot risotto features risotto rice slowly cooked with carrot juice and vegetable stock, paired with honey-glazed roasted carrots for sweetness and depth. Finished with chili flakes, parsley, and crunchy peanuts, it’s a vibrant and comforting main dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop, Roasting
  • Cuisine: European-Inspired
  • Diet: Vegetarian

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

Instructions

  1. Preheat the oven to 200°C (392°F), using top and bottom heat.
  2. Slice 3 carrots into thin rounds and finely chop the remaining carrot and the onion. Crush the garlic clove lightly.
  3. Place the sliced carrots in an ovenproof dish. Add 2 tablespoons olive oil, honey, salt, pepper, and chili flakes. Toss to coat and roast for 30 minutes, stirring occasionally. Add 1 tablespoon butter 5 minutes before done and mix gently.
  4. Meanwhile, heat the carrot juice and vegetable stock in a saucepan and keep warm.
  5. In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped carrot, onion, and garlic. Sauté over medium heat for 2–3 minutes until softened.
  6. Add the risotto rice and stir to coat. Cook for 1 minute. Add white wine and stir until absorbed.
  7. Begin adding the warm carrot-stock mixture, one ladle at a time, stirring frequently. Let each addition absorb before adding more. Continue for 25–30 minutes, until rice is tender but al dente.
  8. Season risotto with salt and pepper. Remove from heat, cover, and let rest for 2–3 minutes.
  9. Fold in the roasted carrots or use them as a topping. Garnish with chopped peanuts and parsley. Serve warm.

Notes

  • For extra creaminess, stir in a knob of butter at the end.
  • Replace peanuts with toasted seeds for a nut-free option.
  • Add grated hard cheese for a richer version, if not keeping vegan.
  • Use fresh herbs like thyme or chives to enhance flavor.
  • Can be made vegan by using plant-based butter and maple syrup.

Nutrition

Find it online: https://savorymomskitchen.com/vegetarian-carrot-risotto/