Sweet Carrot Risotto is another simple and delicious risotto recipe that I made while eating a lot of brown rice on my Mini Mary Diet.
What’s wonderful about this risotto is that it incorporates a vegetable, carrot, into a rice dish in a sweet and flavorful way without adding any extra sweeteners. The sweetness comes from the combination of the natural sugar in the carrot, the ginger and the cinnamon.
While I made this risotto from scratch (not from pre-cooked rice) you can certainly opt to use pre-cooked rice and simply simmer all the ingredients in a saucepan until the mixture is sticky and no excess liquid remains. In addition, make this for 2, 3 or even 10 people by simply multiplying the ingredients below by the number of people you would like to serve.
If you are in need of a meal that’s ready in 30 minutes or less that will please both kids and adults, try Sweet Carrot Risotto. Sweet Carrot Risotto is simple to make and requires minimal preparation. The most difficult part about this recipe is grating the carrot(s)! Try it today.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: simple, colorful, quick, cheap
- 2 cups rice, soaked/sprouted
- 2 cups water or vegetable broth
- 1 large carrot, grated
- 1/2 teaspoon cinnamon, dry
- 1 tablespoon fresh ginger, minced
- black pepper to taste
Combine all ingredients in a pressure cooker. Pressure cook on high pressure for 10 minutes. Release from pressure and enjoy immediately.