This vegan carrot risotto might sound intimidating, but don’t let it scare you. There’s nothing complicated here, basically just rice that decided to live its best, creamiest life 😌. It’s one of my weeknight favorites, and, in fact, my easiest excuse to dig into a bowl of cozy comfort food that also happens to be really good for you. Just top your risotto with some homemade fried shallots then enjoy a dairy-free, 1-pot meal ready in about 30 minutes.
Though I’ve tried plenty of risotto recipes over the years, this vegan carrot risotto recipe has become an absolute favorite in our home, and I’m sure you’re gonna love it, too 💚
Why This Recipe Works
Easy Peasy Recipe
I remember when I first started cooking, I would always look for the easiest recipes. Even better if it were a one-pot vegan dinner, like this delicious risotto without wine vegan.
You won’t need any fancy ingredients, and chances are you’ll find most (if not all) of them in your pantry. Best of all, your nutritious bowl of creamy vegan risotto will be ready in about 30 minutes. Time-saving & easy! For more information on risotto, check out serious eats version.
Loaded with Nutrients
Comfort food that’s also healthy? 100% a nod.
My recipe for carrot risotto vegan packs a solid mix of nutrients, thanks to the carrots sneaking into every bite, plus that little boost from nutritional yeast (hello B vitamins), and the olive oil adding some healthy fats.
Can Be Made in Advance
Risotto is meal-prep-friendly, so it can sit ready in the fridge and be enjoyed as a satisfying meal at the end of a long, tiring day. However, remember that it doesn’t love being paused halfway. If you stop mid-cook, the texture can turn uneven or chalky when you finish it later. So, cook it completely, and store it in the fridge once cooled.
Tip- Add a splash of warm broth or water when reheating.
Ingredients For Creamy Vegan Risotto
- Arborio rice - The secret to that creamy, slightly sticky texture without needing any dairy, so you'd better not swap it. One thing people often miss: don’t rinse the rice. The starch on the outside is exactly what makes everything creamy, and washing it off takes away the whole point. You can find it easily at your regular grocery store, by the way.
- Vegetable broth - Go for a broth you actually like the taste of, because the rice will soak up every bit of it. I usually use a simple store-bought vegetable broth, but if it tastes a bit flat, I’ll add a pinch of salt or even a tiny squeeze of lemon at the end to wake it up. You can also use a broth cube in hot water if that’s what you have; it works perfectly fine.
- Olive oil - The base layer of flavor that’s carried through the whole risotto.
- Onion - I used a yellow onion because it’s mild and works with everything, but I’ve also used a white onion, and it’s just as good. Tip- Cook it until soft and slightly sweet, not entirely browned.
- Garlic - It’s easy to overdo the flavor of garlic if you’re not careful. I’d recommend adding it after the onions have softened, and cooking it for just 20-30 seconds, until fragrant. Any longer, and it can turn bitter fast.
- Grated carrots - The star ingredient of my vegan carrot risotto recipe. As the carrots cook, they melt into the rice, making everything extra creamy. Just make sure they’re grated finely (thick shreds won’t soften as nicely). You can use a box grater on the small side, then add the grated strands around the 10-minute mark so they don’t overcook. Check out carrots 101 for nutrition information.
- Nutritional yeast - For a cheesy flavor without the cheese 😉 You’d want to add it at the end, though, not while the rice is cooking. Also, any brand works, as long as it's fresh.
- Splash of lemon juice - The little finishing touch that brightens up the flavor.
- Salt + pepper - Simple, but this is what brings everything together. Risotto can taste flat without enough seasoning, even if everything else is right.
- Chopped fresh parsley or chives - For garnish, though it’s completely optional.
- Shallots - These are what turn into those crispy, golden bites on top. Don’t cut them too thick, or they won’t crisp up properly. Thin, even slices = perfect crunch. It’s best to use a sharp knife, and take your time here, but if you’re feeling lazy (yup, all of us have those days), then just use a mandolin on the thinnest setting, and it works great. Also, don’t separate the rings too much before frying; they naturally fall apart in the oil anyway.
- Neutral oil - Both sunflower and canola oil work great. I used olive oil once, and it tasted a bit too strong, so I always stick to neutral options.
How to Make Vegan Carrot Risotto
1. Fry the Shallots
Start with the crispy topping (because priorities 😜). Heat any neutral oil you have in a small pan and add the shallots (sliced). Cook on medium heat, stirring occasionally, until crispy & golden (about 5–7 minutes). Transfer to a paper towel and coat with a little salt while they’re still hot.
2. Cook the Rice
Keep your vegetable broth gently warming in a separate pot on low heat. Then build the base. Heat olive oil in a pan, then add the onion and cook until softened. Follow with the garlic, and cook for another 30 seconds. Now, it’s time to stir in the rice; 1–2 minutes over medium flame is enough to give it a glossy finish.
3. Pour in the Broth
Start adding the warm broth about ½ cup at a time, letting it absorb before adding more. Stir occasionally and keep it moving.
4. Add the Carrots
Around the 10-minute mark, stir in the grated carrots. They’ll soften while the rice cooks.
5. Finish It Off
Once the rice is tender & creamy (about 18–20 minutes total), stir in the nutritional yeast, lemon zest, and a squeeze of lemon juice, followed by the salt & pepper seasoning (to taste). If the mixture becomes too thick, a splash of warm broth can loosen it up.
Spoon it into bowls, top with the crispy shallots, and enjoy 😋
Carrot Risotto FAQs
Well, we just did! This is a vegan carrot risotto without wine, where lemon and broth do all the work. You'll still get that creamy texture and balanced flavor without it. Most people would never know its missing with all these bright, yummy ingredients taking it's place.
Usually it comes down to a few simple things…
1. The rice was rinsed. This washes away all the starch, which is what makes risotto creamy in the first place.
2. Not enough stirring. Stirring helps release the starch as it cooks, giving you that smooth, creamy texture.
3. Adding too much broth at once. Add it slowly and let it absorbs before adding more-this is what builds the consistency.
Absolutely you can add more vegetables. Think peas, spinach, mushrooms or zucchini. Just don't overload it as the rice can get a bit lost under all that texture.
Final Words
Vegan risotto is, after all, one of the healthiest recipes you’ll ever make. Easy and delicious, you’re gonna want to go for seconds (or maybe even thirds 🤤).
More risotto & rice bowls
If you're feeling this carrot risotto, we've got a few rice recipes here on Mydarlingvegan that you might be interested in.
- Creamy vegan pumpkin risotto
- Asparagus and pea risotto
- One-pot Teriyaki tofu rice
- Mediterranean lentils and rice
- Cuban black bean bowls with rice
Vegan carrot risotto with fried shallots
Equipment
- 1 skillet
- 1 sauce pan
Ingredients
For the rice
- 1 cup arborio rice
- 4 cups vegetable broth kept warm
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 ½ cups grated carrots 2-3 medium
- ¼ cup nutritional yeast
- Splash of lemon juice
- Salt + pepper
- Optional: chopped fresh parsley or chives for garnish
For the shallots
- 2 shallots thinly sliced
- 2 tablespoon neutral oil
- Pinch of salt
Instructions
Fry the shallots
- Heat oil in a small pan over medium heat and add the sliced shallots. Cook, stirring occasionally, until golden and crispy, about 5–7 minutes. Transfer to a paper towel and lightly salt.
Cook the rice
- In a medium pot, warm the broth on low heat.
- Next, heat the olive oil in a large pan over medium heat. Add the onion and cook until it softens, then stir in the garlic and cook for about 30 seconds.
- Stir in the rice and cook for 1–2 minutes until it looks slightly glossy.
- Start adding the warm broth about ½ cup at a time, letting it absorb before adding more. Stir occasionally and keep it moving.
- Around the 10-minute mark, stir in the grated carrots.
- Once the rice is tender and creamy (about 18–20 minutes total), stir in the nutritional yeast, lemon zest, and a squeeze of lemon juice. Season to taste. (If it gets too thick, add a splash of warm broth.)
- Serve right away and top with the crispy shallots.
Notes
- Finely grate the carrots for best texture. This helps them soften quickly and blend into the risotto instead of staying chunky.
- Use warm broth, not cold. Cold liquid slows the cooking process and can affect the final texture.
- Stir regularly, but don’t overdo it. Stirring helps release starch for that creamy texture, but constant stirring isn’t necessary.
- Add broth gradually. Let each addition absorb before adding more—this is what builds the creamy consistency.
- Shallots crisp up as they cool. Don’t worry if they seem slightly soft at first—they’ll firm up after a minute or two.
- Serve right away. Risotto thickens as it sits. Add a splash of warm broth if needed to loosen before serving.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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