Sweet Carrot Risotto

5.0 (1 reviews)

1/4 cup + 1 Tbsp. olive oil
1 cup white onion, finely diced
1 Tbsp. minced garlic
2 cups arborio rice
1/3 cup white wine
1 Tbsp. lemon juice
1 1/2 quarts carrot stock
1 cup carrot juice
1/4 cup diced carrots
Salt, to taste
Carrot Ribbons
Carrot Dumplings
1 Tbsp. fresh-picked thyme

• In a large skillet, heat 1/4 cup oil over medium heat. Add the onions and cook until translucent, then add the garlic.
• Add the rice to the skillet and cook until coated in oil and almost translucent.
• Add the wine and continue to stir until the liquid has evaporated.
• Add the lemon juice and continue to stir until the liquid has evaporated.
• Slowly add simmering carrot stock to the skillet in 1-cup increments. When you have added half the stock, pour the carrot juice into the remaining stock, stir, and then continue to add the stock/juice mixture in 1-cup increments until only 1 cup remains.
• Add the diced carrots and then add the remaining stock.
• When there is very little liquid left in the pan, add the remaining tablespoon of olive oil and salt, to taste.
• Remove from heat and split into four portions.
• Garnish with Carrot Ribbons, Carrot Dumplings, and fresh thyme.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind