This Ginger Turmeric Carrot Risotto is creamy, satisfying, flavourful, and SO delicious! It's the perfect vegan & gluten-free dinner.
1cupbrown risotto rice(209 g)
1tbspsesame seeds(10 g)
1tbsppumpkin seeds(12 g)
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.