Vegan carrot risotto with fried shallots

Creamy vegan carrot risotto topped with crispy shallots and fresh herbs for an easy, comforting dinner.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 360kcal

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.

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.

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.