Description
A creamy flavourful vegan carrot risotto topped with a fresh hazelnut and parsley gremolata
Ingredients
Carrot Risotto
- 300g carrots (10.6oz)
- 125 ml water (1/2 cup)
- 3 tablespoons vegan butter or oil
- 2 large shallots
- 3 garlic cloves
- 300g risotto rice (10.6oz)
- 125 ml white wine (1/2 cup)
- 1 l vegetable broth (4 and 1/4 cups)
- 1/2 teaspoon nutmeg
- 1 tablespoon nutritional yeast
- salt and black pepper to taste
Hazelnut Parsley Gremolata
- 40g fresh parsley (1 bunch), roughly chopped
- 35g blanched toasted hazelnuts (1/4 cup)
- 1/2–1 garlic clove, roughly chopped
- zest of 1/2 organic lemon
- salt and black pepper to taste
Instructions
Carrot Risotto
- Chop the carrots into rounds and fill a pot with 125 ml of water. Add the carrots and bring to a boil. Reduce the heat to medium and let the carrots cook for about 15 minutes or until soft.
- While the carrots are cooking, chop the shallots and crush the garlic.
- Once the carrots are soft, add into a blender along with the vegetable stock and puree until smooth.
- Add vegan butter to a large pot and sauté the onions until translucent. Add the crushed garlic and sauté for another 1/2 minute. Add in the rice, deglaze with white wine and continue cooking, stirring constantly, until the alcohol has evaporated.
- Add enough of the broth mixture until the rice is covered and stir in the nutmeg. Reduce the heat to medium and continue adding 1/2 cup of broth mixture at a time, stirring continuously, until the broth is absorbed and the rice is al dente.
- Remove from heat and season with nutritional yeast, salt (if needed) and black pepper.
Hazelnut Parsley Gremolata
- Add all the ingredients to a mixer and blend until no large chunks remain.
- Plate the risotto and garnish with the gremolata.
Notes
Find meal prep tips in post above.
Keywords: vegan carrot risotto, hazelnut parsley gremolata, carrot risotto, autumn risotto, fall risotto, vegan risotto