Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
With its vibrant orange colour, this healthy carrot risotto is sure to raise a smile. Made without butter or cheese this vegan recipe is still rich and delicious, using a carrot and garlic purée to add sweetness and creamy texture to the rice. Nutty, dry sherry works well with the earthy carrots and toasted seeds, but you can use white wine if preferred. See method
of the reference intake
Tip: If you can’t find slender bunched carrots, you can easily replace with regular varieties. Simply trim and chop about 550g of carrots into thin batons and roast as above.
See more Vegan recipes