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I made this risotto for a wine brand collaboration on Instagram and now I’m sharing it with you because it was sooooo good! Carrots and risotto sound quite unusual together. But when exhausted all the other veggie options: pumpkin risotto, butternut squash risotto, mushroom risotto, asparagus risotto, courgette risotto – you start looking at other options, like this Vegan Roasted Carrot and Garlic Risotto Recipe.
At first, carrots seem odd but when carrots are roasted they have a much earthier taste and then just plain sweet. But the superstar of this recipe, quietly doing its thing: is the roasted garlic. You will need a bit more garlic for this recipe than a regular risotto recipe.
Also don’t forget about the the fact, that roasted carrots are actually healthier than raw carrots. It is, because carrots are rich in beta-carotene, which is a natural antioxidant that transforms into vitamin A within our body. However, beta-carotene doesn’t get absorbed that well when you eat the carrot raw. But roasting them in very little olive oil helps the absorption, because that’t what beta-carotene needs to go with: a little bit of fat.
And, since we’re at it, let’s also mention how roasted garlic is beneficial for us: whilst the cooking and roasting reduces the vitamin content – but it’s still beneficial and very tasty!
Enjoy!
Vegan Roasted Carrot and Garlic Risotto
Ingredients
- 5 tbsp olive oil 2 for the risotto and 3 for roasting the carrots and garlic
- 6-7 medium-large carrots washed and halved
- 6 cloves garlic 4 roasted, 2 minced
- 1 large onion finely chopped
- 8 whole fresh thyme springs
- 300 g risotto rice
- 100 ml vegan white wine
- 1.5 litre vegan broth
- 1 tbsp vegan butter or margarine
- vegan hard cheese grated
Instructions
- Preheat oven to 180 Celsius.Wash, halve and place the carrots on a baking sheet along with the skin on garlic cloves. Sprinkle with some olive oil and 2 of the thyme springs. Bake for 30-40 minutes until they are soft and golden brown on the top.
- In a large pan, heat the olive oil and add the remaining garlic (minced) and the finely chopped onion. Fry them until they are fragrant, toss the remaining thyme springs into the pan.Prepare the vegetable broth.
- Wash the risotto rice (always wash rice!). Add to the pan and simmer until all the moisture absorbed and the rice grains start to stick. Then add the whine and frequently stirring, simmer until it evaporates. Then add the stock ladle by ladle, stirring frequently.
- Cook until the rice is al dente.When the roasted carrots and garlic cloves are ready, let them cool for a few minutes. Place 3-4 carrots into a blender along with the garlic cloves (skin now removed) and bend them until they are smooth. Add this mixture to the risotto along with the knob of vegan butter or margarine. Mix thoroughly and remove the thyme springs (now leaves fallen off, so it's just the stick to remove).
- Serve the Vegan Roasted Carrot and Garlic Risotto immediately, topping with two-three roasted carrots and some vegan grated cheese.Enjoy!
Check out my other vegan, Italian recipes:
How to Make Vegan Wild Garlic Pesto
Simple Vegan Roasted Aubergine and Romano Pepper Spaghetti
Vegan Meat Balls With Spaghetti Recipe