Delicious Vegan Carrot Risotto

Would you like a delicious, colourful carrot risotto? It is wonderfully creamy and refined with roasted sunflower seeds. Risotto is an Italian classic that is cooked and loved all over the world today. The Italian original is prepared with white wine, lots of butter and of course, tons of Parmesan cheese. But of course also vegans can indulge in a deliciously creamy risotto. In this recipe I’ll show you how to prepare this awesome carrot risotto quickly and easily. I particularly like the fact that it is also so appealing in colour. And of course it tastes good! But please take care to really use “risotto rice”, so that it gets its typically rich consistency, we all love so much. You will  actually get in every supermarket or organic food store. Then enjoy spring with this colourful, delicious recipe. I look forward to your feedback, sincerely yours Lea

Ingredients (serves 3)

  • 70-80 g (2.8 oz) onions
  • 1 bunch carrots: 270 g (9.5 oz) carrots for the puree and + additional 170 g (5.9 oz) thin sliced carrots
  • 40 g (1/3 cup) sunflower seeds
  • 1-2 tbsp. coconut oil (or another vegetable oil)
  • 250 g (1+1/8 cup) risotto rice
  • 50 ml (0.2 cup) white wine (or water or vegetable broth)
  • 750 ml (3.17 cup) vegetable broth
  • 25 g (0.8 oz) margarine
  • 2 tbsp. yeast flakes (may be omitted/optional)
  • 1 -2 tsp. ras el-Hanout (oder Garam Masala – both oriental spice blends you can get at your local super market or in organic stores)
  • 1 kl. tsp. tumeric
  • 1/2 tsp. cardamom (may be omitted/optional)
  • 1 lemon
  • Sea salt
  • (White) pepper
  • 3 tbsp. soy yoghurt (or another vegetable yoghurt)
  • A handful of fresh parsley
  • Chilli flakes to your taste (optional)

Instructions (40-45 minutes preparation time)

  1. Peel the onion and finely dice. Wash the carrots, remove the ends, dice very roughly and cook in a steam cooker for approx. 17-20 minutes until soft (or soften in water, but “steam cooking” is more gentle and the nutrients of the carrot are better preserved).
  2. Tip: If you don’t want to buy an expensive steam cooker, you can simply buy a cheap “steam insert” for the cooking pot (see picture above). I myself didn’t want to spend the money on a steam cooker, nor do I have much space in my kitchen. That’s why I bought a simple, very practical steamer insert that I can fit into any cooking pot. I find this a great alternative and use the steamer several times a week because vegetables cook so much more gently.
  3. Puree the softly boiled carrot pieces together with 100 ml (0.42 cup) vegetable stock in a blender.
  4. Wash another 170 g (5.9 oz) carrots, cut into fine slices and also prepare for use.
  5. Heat 1-2 tablespoons of coconut oil in a pot. Sweat the onion cubes until translucent. Add the risotto rice, fry briefly and deglaze with a shot of white wine. Then gradually add the vegetable stock and let the risotto rice simmer gently. Stir again and again. The total cooking time of the risotto is 18-22 minutes, but can vary slightly depending on the type of risotto rice.
  6. After 5 minutes cooking time add 25 g (0.8 oz) margarine and the prepared carrot puree and simmer the risotto further. Add 1 tablespoon lemon juice and season the risotto with ras el-Hanout, turmeric and cardamom. Add a pinch of salt and pepper. Stir in two tablespoons of yeast flakes (optional).
  7. After cooking for 15 minutes, stir in 2/3 of the prepared carrot slices and let the risotto simmer while stirring. After about 20-22 minutes the risotto should be creamy and the rice cooked. If necessary, add a little more liquid and season the carrot risotto with lemon juice and salt.
  8. Lightly fry the sunflower seeds in a pan without fat until they begin to brown and smell.
  9. Divide risotto into bowls. Stir 1 tablespoon soy yoghurt into each portion. Wash parsley, shake dry, chop and sprinkle over. Sprinkle roasted sunflower seeds over the risotto as well as the rest of carrot slices. Enjoy, it  tastes sooo good…

Serve the risotto garnished with the remaining carrot slices and chilli.

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  1. Da kam ich versehentlich aufs Voting, ohne dass ich das wollte – tut mir leid! Ich werde das Rezept am Wochenende ausprobieren, sieht sehr lecker aus. Ich bin gespannt.😊

    1. Lea Green Author says:

      Freut mich, liebe Lena!
      Dann viel Spaß beim Ausprobieren, gutes Gelingen und viel Genuss!!
      Merry X-Mas,
      Deine Lea

  2. schönes Rezept

    1. Lea Green Author says:


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