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Creamy Vegan Carrot Risotto (Gluten-Free, Allergy-Free)

overhead view of vegan carrot risotto on plate image text

5 from 2 reviews

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!

Scale

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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

Keywords: carrots, rice, quick, easy, vegan risotto, gluten-free risotto, comfort food, gluten-free, vegan, vegetarian, grain-free, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, sugar-free, oil-free, kid-friendly