Carrot Risotto

Sweet ribbons of grated carrot make this simple risotto sweet and delicious


  • 1 12 cups arborio rice
  • 3 large carrots, grated in fine ribbons
  • 300 g cherry tomatoes, halved
  • 1 large onion, diced
  • 3 cloves garlic, finely chopped
  • 1 pint vegetable stock or broth
  • 3 tbsp olive oil
  • 1/3 cup vermouth or white wine
  • salt to taste


  1. In a large saucepan, Fry the tomatoes until blistered, set aside
  2. Add the diced onion and carrot, fry in the olive oil until browned, 1 - 2 mins
  3. Add the rice and coat in oil, fry 2 mins
  4. Add the vermouth, stir constantly until absorbed
  5. Gradually add the stock, stirring constantly until absorbed
  6. Cook until rice is al dente
  7. Season


Serve as a standalone dish or as a side. Delicious sprinkled with chili flakes. Extra yummy bonus meal - make extra and fry in 4 inch rounds with hot sauce and an egg on top the next day for a sublime risotto “okonomiyaki”.