Carrot Cream Risotto — creamy and delicate, prepared also with the carrot tops. A simple recipe with an intense color.
Carrot cream risotto is a simple and refined first course, able to surprise with few ingredients and an intense orange hue that wins you over at first sight. In this version the carrots are boiled together with onion and celery, then blended until a velvety cream is obtained and enriched with their greens, for a naturally aromatic result.
The preparation is essential, without unnecessary steps: Carnaroli rice is toasted dry to enhance its structure and ensure perfect hold during cooking. The carrot cooking water itself ties everything together and is used as the base to carry the risotto forward while preserving the authentic flavor. The result is a enveloping, creamy but light texture that doesn’t need extra ingredients to shine.
A risotto that tells the beauty of everyday cooking: a few carefully chosen elements, a simple technique and an elegant result, perfect for serving a vegetarian first course with authentic taste.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Here are other risotto recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 490.40 (Kcal)
- Carbohydrates 79.97 (g) of which sugars 5.04 (g)
- Proteins 11.36 (g)
- Fat 10.78 (g) of which saturated 6.71 (g)of which unsaturated 3.93 (g)
- Fibers 3.92 (g)
- Sodium 243.02 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Carrot Cream Risotto
- 1 3/4 cups Carnaroli rice
- 1/2 cup white wine
- 4 carrots (with tops)
- 1 yellow onion
- 1 stalk celery
- 2 oz Parmigiano Reggiano PDO, grated
- 2 tbsp butter
- to taste coarse salt
Tools
- Cutting board
- Pots
- Blender
Recipe for Carrot Cream Risotto
Start preparing the carrot cream risotto by working on the vegetables.
Peel and cut the carrots into pieces.
Wash the greens thoroughly.
Trim the onion and cut it into quarters.
Clean the celery and cut it into large pieces.
Transfer everything to a pot with a pinch of coarse salt.
Cover with water and cook for 20 minutes.
Transfer the vegetables to a blender and let them cool slightly.
Keep the broth warm; it will be used to cook the risotto.
Blend the vegetables until you obtain a smooth cream.
If it turns out too thick, add one or two tablespoons of broth.
Heat a pot or pan.
Add the rice and toast it dry for a couple of minutes.
Deglaze with the white wine and let all the liquids evaporate completely.
Cover the rice with the vegetable broth.
Cook it for 15 minutes, adding more broth as needed and stirring occasionally.
Add the carrot cream and stir well.
Cook for another 4-5 minutes.
Turn off the heat and finish the risotto by stirring in a knob of butter and the grated Parmigiano Reggiano.
Stir until the risotto is well combined and creamy.
Transfer the carrot cream risotto to plates and serve immediately.
Carrot Cream Risotto: zero-waste recipe
Carrot cream risotto demonstrates how simple ingredients can transform into a refined and harmonious dish. Its intense color and velvety texture make it perfect for a well-curated but unfussy dinner.
Also try the Ginger Carrot Cream: fragrant and easy
FAQ (Questions and Answers)
Can I use a different type of rice?
Yes, but for the best result Carnaroli rice is recommended, as it holds cooking better and ensures balanced creaminess. Alternatively, Arborio or Vialone Nano can be used.
Are carrot greens always edible?
Yes, provided they are fresh and well washed. In this recipe they are blended into the cream, contributing aroma and reducing waste.
Can it be prepared in advance?
Risotto is best freshly made. If necessary, you can cook it slightly al dente in advance and finish cooking with a little hot water just before serving.
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For questions, curiosities, or if you’d like to collaborate with me, use the contact form below:
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