Step 1

Heat the oil in a wide pot over medium heat. Add the carrots and onion and cook for 4-5 minutes until just beginning to soften.

Step 2

Add the mushrooms and cook for 5-7 minutes more until the liquid begins to release. Add the garlic and cook for 45 seconds or until fragrant. Season with salt and pepper and crushed red pepper.

Step 3

Turn the heat to high. Once the mushrooms begin to crisp up around the edges (about 1 minute), add the vegetable stock. Scrape up any browned bits stuck to the bottom of the pot and bring to a boil.

Step 4

Add the whole peeled tomatoes and bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes until reduced slightly. The carrots should be very, very soft. Taste and season again, lightly, with salt, pepper, and crushed red pepper.

Step 5

Add the vegetable stock to a heat-proof measuring cup and microwave for 2-3 minutes until very hot. (Alternatively, simmer the stock in a small saucepan on the stove)

Step 6

Heat the avocado oil or plant-based butter in a medium saucepan over medium heat. Once hot, add the rice and cook, stirring occasionally, for 2-3 minutes until toasted.

Step 7

Pour in 1/3 cup of the stock and bring to a boil and stir for 2-3 minutes. Continue adding stock and stirring regularly in 1/3 cup increments until all the stock has been added and the rice is al dente, about 16-20 minutes total. Once 90% of the liquid has been absorbed, turn off the heat and allow the rice to rest for 5 minutes.

Step 8

In a bowl, combine the ricotta, minced parsley leaves, crushed red pepper, and a touch of salt. If the ricotta seems a little dry, add a splash or two of water and mix with a fork to combine. Set aside.

Step 9

After the rice has rested, add a few spoonfuls of the Bolognese to the pot with the risotto and toss to combine.

Step 10

Divide the risotto between bowls and pile more Bolognese sauce on top. Serve with a dollop of the almond milk herbed ricotta and more minced parsley leaves, if desired. Enjoy!