Carrot Leek Bomba Risotto

If you’re like me, you shred through fresh produce, especially during the summer. Every time I do so it gives me a new chance to find in-season surprises at the market!

This Carrot and Leek Bomba Risotto recipe couldn’t be easier. First, grated carrots and finely chopped leeks are caramelized together. You may roll with a rainbow of carrot colors or keep it monotone with a single hue. Then, Bomba rice is added and toasted together until fragrant.

Typically used in paella, Bomba rice adapts well to a risotto because it can absorb 2-3 times its volume in liquid — this essentially means that it’s a flavor sponge. The more intense your broth is, the more impactful your Bomba will be!

Carrot Leek Bomba Risotto

Make the broth – Place the onion, celery, garlic and water is a stockpot and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Strain the vegetables out and add the carrot juice and salt. Keep warm.

Make the carrot parmesan – In a small bowl, mix all of the ingredients together. 

Make the risotto – In a large saucepan, melt the vegan butter and olive oil over medium heat. Add the leeks and carrots, cover and cook until tender 7-10 minutes. Add the bomba rice and cook for 2 minutes. Add one cup of broth at a time and stir until evaporated. Continue to add broth 1 cup at a time until the rice is tender. I used 5 cups of broth for this recipe. If you like more tender rice, use 6 cups of broth. Note: Bomba risotto is less creamy than arborio risotto, but that is my preference in this recipe.

Serve warm with carrot parmesan and garnish with fennel fronds.

serves four


  • 1 onion
  • 2 stalks celery
  • 1 bulb garlic
  • 5 cups water
  • 1 cup carrot juice
  • 1 tsp sea salt


  • 1 cup almond meal
  • 2 tbsp carrot powder
  • 2 tbsp nutritional yeast
  • 1 tsp salt


  • 1 tbsp vegan butter
  • 2 tbsp olive oil
  • 1 leek, finely chopped
  • 2 cups carrots, shredded
  • 1 cup bomba rice
  • 5 cups warm broth (above recipe)
  • 1 tsp sea salt
  • freshly ground black pepper 
  • to taste


  • 3 tbsp fennel fronds, minced