Ginger Turmeric Carrot Risotto

Ginger Turmeric Carrot Risotto

This Ginger Turmeric Carrot Risotto is creamy, satisfying, flavourful, and SO delicious! It's the perfect vegan & gluten-free dinner. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the toasted seeds.
  6. Store leftover risotto in the fridge for 5 days. Best when reheated.