• Vino & Veggies

Carrot and Ginger Risotto

What do you think of Riesling? Are you a fan? Do you think it’s too sweet? I think Riesling is one of those wines that gets a bad rap. Many people associate it with a super sweet dessert type of wine, which parts of Germany does specialize in. But Austrian Riesling can actually be quite dry. I paired this wine with a carrot and ginger risotto. This 2019 The Resident Riesling from Niederösterreich, Austria has notes of candied lemon peel, green apple, and white peach with a light and refreshing finish. The high acidity and citrus notes of this resiling paired really well with the spicy yet sweet notes of fresh ginger. This clean-crafted wine is a club exclusive. You can order on my website at vinoandveggies.co.


2 tablespoons of olive oil

1 medium yellow onion, diced

4 sprigs fresh thyme leaves

2 garlic cloves

1 cup uncooked white quinoa

2 tablespoons coconut oil

2 cups chopped carrots

Pink Himalayan salt

2 tablespoons vegetable stock

2 tablespoons agave

1 tablespoon toasted sesame seed oil

1/4 cup liquid aminos (or soy sauce)

1 tablespoon grated fresh ginger

1 teaspoon ground turmeric

2 scallions, diced

1 tablespoon sesame seeds, for garnish


  1. In a medium pot, heat the olive oil over medium heat and add the onion, thyme and garlic. Saute for 2-3 minutes. Add the quinoa and saute for 2-3 more minutes. Add 2 cups of water and bring to a boil. Reduce heat to low, cover and cook for 15 minutes.

  2. In a large skillet, heat the coconut oil over medium heat. Add the carrots and saute for 2-3 minutes. Season with salt and, then add the vegetable stock. Add in 1 tablespoon of agave. Continue cooking the carrots until the liquid thickens and carrots are tender. Remove half of the carrots and set aside in a bowl. Add the sesame oil, tamari, ginger, turmeric and remaining agave. Add a few tablespoons of water to prevent it from sticking to the pan. Transfer the mixture to a blender or food processor and puree until smooth.

  3. Fold in the carrot puree and glazed carrots into the quinoa and garnish with scallions and sesame seeds. Drizzle with toasted sesame oil.

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