Vegan Roasted Carrot and Garlic Risotto
Vegan Roasted Carrot and Garlic Risotto
Servings: 4 people
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!
