This Ginger Turmeric Carrot Risotto is creamy, satisfying, flavourful, and SO delicious! It’s the perfect vegan & gluten-free dinner.
Meal prepping has been a life saver for me these past few weeks.
I love prepping a bunch of meals Sunday to have for a quick dinner throughout the week. My internship is taking up most of my time so having meals on hand when I get home late is seriously amazing.
One of the meals I made this past Sunday was this delicious carrot risotto with ginger and turmeric.
It’s such an easy dish to throw together. All you need is 12 ingredients (including the toppings!), and it requires less than 10 minutes of prep and about 45 minutes to cook.
You start off by briefly sautéing onion and garlic before adding the carrots, rice, and water. Allow it to simmer for 40-45 minutes.
The risotto is flavoured with garlic, turmeric, and ginger, and to help bring everything together, I also added some lemon juice.
I served mine with toasted pumpkin and sesame seeds. This is optional, but they add such a nice crunch and a lovely toasted flavour to the dish.
This risotto is honestly one of my favourite meals. It’s
packed full of fibre
& SO delicious
This risotto is amazing on its own but would also work well with a fresh green salad. Plus, it stores well, making it perfect for leftovers.
If you’re as into risotto as I am, be sure to check out my recipe for sweet potato risotto. It’s just as creamy and delicious as this one.
Also, if you try this recipe, I’d love to know! Leave a comment, rate it, or tag me in a picture on Instagram @themostlyhealthy.
This Ginger Turmeric Carrot Risotto is creamy, satisfying, flavourful, and SO delicious! It's the perfect vegan & gluten-free dinner.
- 1 onion
- 2 garlic cloves
- 2 carrots (300 g)
- 1 cup brown risotto rice (209 g)
- 1/2 tsp ground ginger
- 1/2 tsp tumeric
- 2 cup water (480 ml)
- 1/2 lemon, the juice
- 1 tbsp sesame seeds (10 g)
- 1 tbsp pumpkin seeds (12 g)
- 1/4-1/2 tsp cayenne pepper
- Pinch of salt
Finely chop the onion and garlic. Fry them in a large pot over medium-high heat for 3-4 minutes or until slightly soft. Add a splash of water if burning.
Chop the carrots into thin slices and add them to the pot along with the rice, ginger, turmeric, and water. Bring everything to a boil. Then lower to simmer for 45 minutes. Stir occasionally to prevent it from burning.
In the meantime, toast the sesame and pumpkin seeds in cayenne pepper on a dry pan over medium-high heat for 3-5 minutes or until golden and fragrant. Set aside.
Once all of the water has been absorbed, slightly mash the carrots with the back of a wooden spoon or with a potato masher. Stir in the lemon juice and season to taste.
Serve with the toasted seeds.
Store leftover risotto in the fridge for 5 days. Best when reheated.