Creamy Vegan Carrot Risotto (Gluten-Free, Allergy-Free)
This super creamy Vegan Carrot Risotto takes less than 25 minutes to make from start to finish! Packed with real pureed carrots, it's dairy-free, gluten-free, allergy-free, and such an easy recipe to make for a healthy and comforting dinner entree or rice side dish!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- Category: Main, Side
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1/2 Cup Chopped Onion
- 1 Tsp Minced Garlic
- 1 TB Extra Virgin Olive Oil (optional)*
- 1 Cup Carrot Puree
- 1 Cup Arborio Rice
- 3 Cups Vegetable Broth (divided into 1/2 cups)
- 1/4 to 1/2 Tsp Black Pepper
- 1 to 2 TB Nutritional Yeast (optional)
- Fresh Parsley or Carrot Greens (to garnish)
Instructions
- Heat a seasoned cast iron skillet over medium-high heat (with the oil). Add the chopped onion and minced garlic to suate for 3-5 minutes.
- Now add the carrot puree and uncooked rice to the skillet, stir, and allow the rice to absorb some of the carrot puree for another 3-5 minutes.
- Next, reduce the heat to low and start adding the broth. Add 1/2 cup of broth to the rice, stir, and allow the rice to absorb the broth before adding the next 1/2 cup and so on, until you've used all 3 cups of broth. (You'll know it's time to add the next 1/2 cup when the rice begins to stick, and bubbles form over the cooking rice.)
- Stir in the black pepper and nutritional yeast with the last 1/2 cup of broth, continusally stirring this time until your risotto has reached your desired consistency and then remove the skillet from the heat.
Notes
*You can dry saute the onion and garlic, but I prefer to use oil in this recipe which also helps prevent things sticking to the skillet you use.
**Serves 4 as an entree and 6 as a side dish.
Nutrition
- Serving Size: 1
Find it online: https://strengthandsunshine.com/vegan-carrot-risotto/