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- 1 white or yellow onion
- 1 1/ 4 cup risotto rice
- 2 cups vegetable broth
- 10 medium size carrots
- Bunch of flat parsley
- 2 packs soy cream/ almond cream
- 1 tablespoon brown sugar or raw unrefined sugar
- 1/ 2 teaspoon chilli flakes
- 2 tablespoons olive oil for the carrots
- 2 tablespoons olive oil for the risotto
- Salt and pepper to taste
Chop onion into small pieces and heat up olive oil in a medium size pot. Add onion and fry until onion is translucent. Then add risotto rice and fry for a minute. Turn down heat to a simmer and add one spoon of vegetable broth at a time ( if you want the risotto to have that green touch, just add 10-12 chopped parsley leaves to it)until the risotto rice is soaked and the broth is empty (or you just follow the introductions on the risotto rice package and skip the Parmesan if you're vegan). Put the lid on the pot to keep the risotto warm.
Now peel the carrots and cut them into 1 - 1 1/2 inch thick size pieces, chop parsley. Heat up pan with olive oil on high heat, add the carrots and fry until they get softer in the middle. Use a fork to check from time to time and make sure you turn them around from time to time so they don't get burned.
Soon as they are soft add the chili flakes and sugar, mix well with the carrots and turn down heat to low. Add the almond or soy cream and the parsley. Let simmer for a few minutes and season with salt and pepper.
Serve with the risotto with carrots or mix risotto with the carrots in the frying pan together and serve. Enjoy.