Caramelized Carrot Risotto

Caramelized Carrot Risotto

Course Main Course
Cuisine American, Italian


  • 3 tsp Vegetable Oil divided (1-1/2 tsp for each pan)
  • 3 tsp Vegan Margarine divided (1-1/2 tsp for each pan)
  • 4 medium Carrots peeled and diced finely
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 4 cups Vegetable Broth, Low-Sodium plus more if needed to thin
  • 1/2 cup Onion minced
  • 3/4 C Arborio rice do not substitute
  • 1/4 C White Wine vegan alternatives available
  • 2 tbsp Vegan Cream Cheese vegan alternatives available
  • 2 Tbl Parmesan plus 2 Tbl for garnish (vegan alternatives available)
  • 1 Tbl finely chopped Italian Parsley
  • Pepper to taste
  • 1/4 C to 1/3 C Hot Water for the Carrot Puree


  • Have two saute pans going simultaneously to cut down on time. I place 1-1/2 tsp each of oil and margarine (vegan alternatives availablin both pans.
  • To one pan, add the minced onion and saute until golden and caramelized.
  • To the other pan, add the diced carrots, water, salt and sugar sauteeing until tender. Covering the pan helps to expedite this process.
  • Remove the carrots and divide.
  • One half of the carrots gets pureed in a food processor or blender with hot water.
  • The other is reserved to add back in at the end.
  • In a saucepan, get your vegetable broth heating.
  • The arborio rice is tossed with the caramelized onion until well coated.
  • Add the wine and cook until the liquid evaporates, about 1 minute.
  • Add the carrot puree cooking until the liquid begins to evaporate.
  • Begin to add the hot broth 1/2 C at a time just until it begins to evaporate. Continue until most of the liquid has absorbed but the risotto is not dry.
  • Fold in the reserved carrots, the cream cheese (vegan alternative availabland parmesan (vegan alternative available).
  • Add parsley and season with salt and pepper to taste, adding more broth to loosen if necessary. It should be very velvety and creamy.
  • Top with additional parmesan or parsley, if desired.