Vegan carrot risotto

Ingredients for 4 servings:

• 1.2 liters of vegetable broth
• 5 carrots
• 1 onion(s), red
• 2 garlic cloves
• 500 g risotto rice
• 250 ml dry white wine
• 1 bunch of fresh herbs, e.g. basil and parsley
• Sea salt and pepper, freshly ground
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with non-vegan version, simple, delicious and always successful

Heat the vegetable stock separately in a saucepan and keep warm during cooking. Cut the carrots into sticks. Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté the onions and garlic until translucent and add the rice. Sauté briefly and deglaze with the wine. Continue cooking the rice over medium heat. Add the carrots and stir well. Once the wine has evaporated, add a ladleful of vegetable stock. Stir regularly and add the vegetable stock only as the rice has absorbed it. Chop the herbs and add them shortly before the end. The rice should be soft but still have a bite. Finally, add another 1 tablespoon of olive oil. For the non-vegan version: Finely grate 100g of Parmesan cheese and stir it into the risotto. Add a little more stock if necessary.