Carrot "Risotto"

Eating a local and seasonally based diet has its benefits, but at times can feel a tad monotonous. So sometimes a little creativity is called for to keep you inspired after months of eating the same ingredients over and over.

Changing the shapes, textures, and cooking procedure will keep you enjoying your local bounty for months on end. This recipe uses the risotto technique, but replaces the rice with carrots. The end result is similar to the traditional recipe, but lighter and obviously less starchy.

If you don't fancy carrots, try parsnips, turnips, rutabaga, they're all good! Although I used animal fat and stock in this recipe, you can easily turn this into a vegan meal by using coconut products and vegetable stock.

Carrot "Risotto"


  • 1 tablespoon lard or ghee
  • 1/2 cup minced yellow onion or shallot
  • 4 cups, small diced carrots
  • up to 1 liter of chicken, lamb, or beef stock
  • 2 heaping tablespoons nutritional yeast
  • 2-3 tablespoons raw butter
  • sea salt to taste
  • freshly cracked black pepper


1. Prep your veggies

2. Heat a 2 quart heavy bottomed pan over medium-high heat. Add the lard and sauté the onions for 2-3 minutes, or until golden brown.

3. Once the onions are golden brown, add the carrots, stir well, then add the stock, 4 ounces at a time, being mindful to stir often. Once the stock is absorbed, add more until the carrots soften and begin to breakdown a bit.

While the carrots simmer, heat a large pan with a few tablespoons of lard and sear the asparagus. Season with sea salt and black pepper, cook until just about cooked through. Remove from the pan and set aside to cool. 

4. Cut the tips off the asparagus, set aside, then chop the remainder. Stir into the carrot mixture, along with the nutritional yeast, butter, and additional sea salt. 

5. Serve alongside seared scallops or as a side to your favorite protein. Enjoy!