Vegetarian Risotto with Carrot & Ginger


This risotto is a super easy variation on the traditional risotto recipe, and the subtle carrot and ginger flavours make it an instant hit!

Risotto is a labour of love, with a lot of stirring, however it’s an easy meal to cook. Thanks to the cooking time, the flavours have time to develop, making it real comfort food.

Cashew milk is a fantastic ingredient to create a creamy texture that builds on the sweetness of the carrot, making this a delicious base for this risotto. Find the recipe for fresh homemade cashew milk here.

Ingredients (serves 2):

  • 200 gram Carrots
  • 1 Sprig Rosemary
  • 1 Tbsp Butter

  • 1 ¼ C Cashew Milk
  • ½ cm Knob Ginger

  • 1 C Arborio Rice
  • 2 Onions
  • 2 Cloves Garlic
  • 3 Tbsp Butter
  • ½ C Dry White Wine
  • 1 C Arborio Rice
  • 1 Litre Vegetable Stock
  • Salt & black pepper for seasoning



    Slice the carrot, and heat butter in a pan over medium heat.


    Sauté the carrot with chopped rosemary over low to medium heat (add salt to taste), until soft and fragrant.



    Leave to cool down, and then add the carrot to the OmniBlend jug, add the cashew milk and ginger, and blend until you've reached a fluid thick creamy texture. Set aside for use in the last step of the risotto.

    Chop the onions and garlic, and heat the butter. Glaze the onion and garlic on low to medium heat, until softened.

    Add the risotto and stir to cover all rice grains with butter.

    Add the wine, cook and stir constantly, until it has almost completely evaporated.

    Add a ladle of the stock, cook and stir constantly, until it has almost completely evaporated. Then add the next ladle, until the stock is finished and the rice is cooked through.

    Add the carrot cashew mixture and black pepper to taste, and cook through until creamy and the liquid has evaporated.

    Ready to serve!

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