Carrot “Risotto”

I originally made this as a soup! The texture was so velvety and creamy from the coconut cream so I decided to try using it as a risotto. I loved it both ways!

Quarantine has forced me to get creative with my meals and start improvising! I encourage you to do the same, because you never know what you’ll come up with :)

This soup recipe made about 8 servings, so I decided to use it over rice as a risotto to switch it up!