SERVES 4 TO 6
This carrot leek risotto is like nothing you have ever tasted before. Thick and creamy, accented with the flavors of fresh carrot and leek, this risotto will certainly hit the spot.
6½ CUPS VEGETABLE BROTH
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 POUND FRESH CARROTS, SLICED THIN
2 MEDIUM LEEKS, RINSED AND CHOPPED (WHITE AND LIGHT GREEN PARTS ONLY)
1½ CUPS ARBORIO RICE
1 TEASPOON MINCED GARLIC
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
½ CUP VEGAN WHITE WINE
2 TABLESPOONS FRESH CHOPPED PARSLEY
1 TABLESPOON FRESH CHOPPED CHIVES
1 TEASPOON FRESH LEMON JUICE
1. In a large saucepan, bring the vegetable broth to a simmer.
2. In a separate saucepan, heat the oil over medium heat. Stir in the carrots and leeks and cook for 3 to 4 minutes, until slightly tender.
3. Then, stir in the rice and garlic and season with salt and pepper.
4. Cook for several minutes, until the grains of rice begin to crackle and pop.
5. Whisk in the wine and cook until it has almost evaporated.
6. Spoon about ½ cup of the warmed vegetable broth from step 1 into the saucepan. Cook, stirring, until the liquid is almost absorbed.
7. Keep adding the broth, about ½ cup at a time, after the liquid has been absorbed.
8. Cook the rice for a total of about 20 to 25 minutes, until it is tender but not mushy.
9. Remove the pan from the heat once the rice is tender.
10. Stir in another ½ cup of broth along with the parsley, chives, and lemon juice.
11. Ladle into bowls and serve immediately.