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La Fucina Balance Cuisine: Vegan Carrot Risotto
At Restaurant La Fucina, we prioritize healthy, nutrient-rich ingredients that invigorate body and mind. This vegan dish shines with a combination of shredded carrots, known for their high beta-carotene content, which supports vision and strengthens the immune system, and almond butter, rich in healthy fats and vitamin E, promoting heart health and offering anti-inflammatory benefits. Together, these ingredients deliver valuable nutrients to the body, adding a creamy, nutty note to the dish.
- vegan - gluten free - lactose free -
At Restaurant La Fucina, we prioritize healthy, nutrient-rich ingredients that invigorate body and mind. This vegan dish shines with a combination of shredded carrots, known for their high beta-carotene content, which supports vision and strengthens the immune system, and almond butter, rich in healthy fats and vitamin E, promoting heart health and offering anti-inflammatory benefits. Together, these ingredients deliver valuable nutrients to the body, adding a creamy, nutty note to the dish.
- vegan - gluten free - lactose free -
Whether as a vegan main or as side to a meat dish – this creamy carrot risotto is the perfect meal for chilly autumn days. We’ll show you how to rediscover the popular risotto with a variation that entirely skips the rice. The carrot risotto not only brings the bright colors of the season to your plate but also offers a sweet and nutty flavor that pairs beautifully with autumn. Creamy, hearty, and full of flavor, this recipe is true comfort food for cooler days.
Ingredients (for approx. 800g risotto)
80g white wine
8 sun-dried tomatoes, cut into strips
160g sugar snap peas, cut into strips
560g carrots, grated
2 tbsp almond butter
Salt and pepper
Preparation
First, grate the carrots into coarse pieces. Sauté the onion and garlic in a little olive oil until the onion becomes translucent. Add the white wine, tomatoes, sugar snap peas, and carrots, and cook for a minute. Stir in the almond butter and season with salt and pepper to taste. Your finished creation can now be sprinkled with almonds as desired and served fresh!
To try this recipe in other variations, you can also substitute the carrots with parsnips.
Enjoy!
Whether as a vegan main or as side to a meat dish – this creamy carrot risotto is the perfect meal for chilly autumn days. We’ll show you how to rediscover the popular risotto with a variation that entirely skips the rice. The carrot risotto not only brings the bright colors of the season to your plate but also offers a sweet and nutty flavor that pairs beautifully with autumn. Creamy, hearty, and full of flavor, this recipe is true comfort food for cooler days.
Ingredients (for approx. 800g risotto)
80g white wine
8 sun-dried tomatoes, cut into strips
160g sugar snap peas, cut into strips
560g carrots, grated
2 tbsp almond butter
Salt and pepper
Preparation
First, grate the carrots into coarse pieces. Sauté the onion and garlic in a little olive oil until the onion becomes translucent. Add the white wine, tomatoes, sugar snap peas, and carrots, and cook for a minute. Stir in the almond butter and season with salt and pepper to taste. Your finished creation can now be sprinkled with almonds as desired and served fresh!
To try this recipe in other variations, you can also substitute the carrots with parsnips.
Enjoy!
