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Carrot Risotto with a hazelnut Gremolata topping on a stone tray

Vegan Carrot Risotto with Hazelnut Parsley Gremolata

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


A creamy flavourful vegan carrot risotto topped with a fresh hazelnut and parsley gremolata



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)
  • 1/21 garlic clove, roughly chopped
  • zest of 1/2 organic lemon
  • salt and black pepper to taste


Carrot Risotto

  1. 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.
  2. While the carrots are cooking, chop the shallots and crush the garlic.
  3. Once the carrots are soft, add into a blender along with the vegetable stock and puree until smooth.
  4. 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.
  5. 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.
  6. Remove from heat and season with nutritional yeast, salt (if needed) and black pepper.

Hazelnut Parsley Gremolata

  1. Add all the ingredients to a mixer and blend until no large chunks remain.
  2. Plate the risotto and garnish with the gremolata.


Find meal prep tips in post above.

Keywords: vegan carrot risotto, hazelnut parsley gremolata, carrot risotto, autumn risotto, fall risotto, vegan risotto