🧑🍳 Stuff to Know Before You Start
Rainbow Carrots: These add visual flair and a subtle sweetness. If you can’t find rainbow carrots, regular orange ones will do just fine.
Arborio Rice: This short-grain rice is rich in starch, which releases during cooking to create that signature risotto creaminess.
Chardonnay Choice: A half cup goes into the risotto; the rest pairs beautifully with dinner. If you prefer a non-alcoholic option, vegetable broth plus a splash of vinegar can suffice.
Nutritional Yeast: This adds a surprisingly cheesy flavor without any dairy. A boost of protein and B vitamins, too!
🥄 Ingredients
- 1 small yellow onion, diced
- 2 rainbow carrots (e.g., 1 purple, 1 orange), sliced into thin disks
- 1 celery stick, chopped to match carrot size
- 1 tbsp fresh thyme leaves
- 3 tbsp Earth Balance (or vegan butter)
- 3 tbsp olive oil
- ¾ cup arborio rice
- ½ tsp ground black pepper
- ½ cup chardonnay
- 3 cups vegetable broth (warm)
- 2 tbsp nutritional yeast
- Salt to taste (optional)
📝 Step by Step
Chop & Simmer
Dice 1 small onion. Slice 2 rainbow carrots into thin disks, and chop 1 celery stick to similar size. Meanwhile, place 3 cups of veggie broth in a small saucepan over low-medium heat to keep it warm.
Layer the Flavors
In a medium saucepan over medium heat, melt 3 tbsp Earth Balance and add 3 tbsp olive oil. Add the chopped onion, carrots, and celery. Sauté until the onion softens (about 5–7 minutes). Next, stir in the ¾ cup arborio rice, 1 tbsp fresh thyme leaves, and ½ tsp black pepper. Sauté another 2 minutes to coat the rice with oil.
Deglaze with Chardonnay
Pour in ½ cup chardonnay and stir as it bubbles. Let the wine absorb almost fully before moving on to the broth. This step adds tanginess and depth to your risotto.
Classic Risotto Technique
Begin adding your warm veggie broth a ladle at a time. Stir gently until each addition is mostly absorbed before adding the next. Continue until the rice reaches an al dente texture—soft but with a slight bite (about 18–20 minutes). You may not need all the broth.
Creamy Vegan Twist
Turn off the heat and stir in 2 tbsp nutritional yeast. Adjust salt if needed. The risotto should look glossy and slightly thick. Serve immediately.
🍽️ How to Serve This Rainbow Carrot Risotto
- Pair with Greens: A simple salad of arugula or spinach complements the risotto’s creaminess.
- Grilled Veggies: Add roasted or grilled zucchini and bell peppers for more color and texture.
- Crusty Bread: Mop up every drop of that creamy risotto goodness with your favorite baguette or ciabatta.
🧠 The Science Behind Success
Starch Release: Slow addition of broth plus frequent stirring is what gives risotto its iconic texture.
Colorful Boost: Purple carrots may tint your risotto slightly—but the vibrant hue adds a fun twist!
📖 Comfort Food Elegance
Risotto somehow straddles the line between homey and refined, making it a favorite for both casual weeknight dinners and date nights. Nutritional yeast stands in for cheese without sacrificing flavor or creaminess—this recipe proves that a vegan version is just as luxurious.
Meanwhile, rainbow carrots lend a playful splash of color, elevating your bowl to something that looks and tastes restaurant-worthy. Go ahead, open that bottle of chardonnay, pour yourself a glass, and savor each creamy bite.
❓ Reader Questions Answered
Technically yes, but you won’t achieve the same creaminess. Arborio or carnaroli rice is recommended for real risotto texture.
You can. Just replace it with extra broth and a splash of lemon juice or vinegar to mimic the acidity.
It lends a nutty, savory flavor reminiscent of cheese—while remaining entirely dairy-free.
Cool completely, refrigerate in an airtight container for up to 2 days, and reheat gently with a bit of broth or water to loosen.