Carrot Risotto

INGREDIENTS
1 lb Carrots, peeled
1 Onion, quartered
Olive oil, salt & pepper
1 cup Sprouted quinoa
2-1/2 cup Water
2 tbsp White Miso
1 tbsp MCT Oil
1 cup Warm Water
Juice of half a lemon
Salt & Pepper

DIRECTIONS
Slice carrots in half, drizzle w/ olive oil and salt and pepper. Place sliced carrots on a parchment paper-lined sheet pan and roast for 10 mins. Add chopped onion for the last 5 mins.

In a covered dish, microwave quinoa, water, and a pinch of salt for 6 mins. Stir, microwave for 3 more mins.

Add half the carrots, all of the onion, miso, MCT oil, and water to a high-powered blender. Blend until you get a smooth, creamy consistency, similar to a bisque.

Gently fold bisque into quinoa and serve with remaining carrots on top.