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With its vibrant orange colour, this healthy vegan roasted carrot risotto recipe 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
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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.
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