Have carrots in the fridge and don’t know what to do with them? Make a super creamy carrot risotto and you’ll see how delicious it is!
This creamy carrot risotto is a simple, quick and surprisingly tasty recipe, one of those you make without complications and that afterwards becomes a favorite.
The beauty of carrots is that they are incredibly versatile: they can become crispy, like in my baked carrot chips, or transform into a velvety cream, but they can also become the perfect sauce for pasta if turned into a fresh carrot pesto to keep on hand.
In this case, I used them with rice to create a very creamy and delicate first course, made even richer with a good Parmesan crisp and a handful of toasted chopped hazelnuts.
For cooking I used water and a homemade beef stock cube, which gives the rice a fuller, more authentic flavor, but if you prefer you can choose a vegetable broth or a meat broth, always homemade.
And if you love carrot desserts, you already know you can finish the meal with a slice of carrot and almond cake like our Camilla cake, soft and fragrant (Carrot and Almond Cake).
Let’s go straight to the kitchen and discover how to make a great creamy carrot risotto. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the creamy carrot risotto
- 6 cups carrots (about 26 oz (1 lb 10 oz), roughly 6 cups chopped (about 10–12 medium carrots))
- 2 cups Carnaroli rice (about 14 oz (400 g))
- 1 onion (medium)
- to taste stock cube (beef or vegetable)
- to taste water (or broth if you don't use the cube)
- 1/2 glass white wine (about 1/2 glass (approx. 4 fl oz))
- 1 cup grated Parmesan cheese (about 3.5 oz (100 g))
- 4 tbsp butter (about 2 oz (60 g))
- to taste extra virgin olive oil
- 1/2 teaspoon turmeric powder (for color, or use two sachets of saffron)
- 8 tbsp grated Parmesan cheese
- 3 oz chopped hazelnuts (toasted (about 2/3 cup))
- to taste carrots (petals or chips – optional –)
Tools to make the creamy carrot risotto
- Pan
- Food processor
Steps to make the creamy carrot risotto
To make the carrot risotto, peel the carrots, trim the ends and cut them into pieces. Transfer them to a food processor and chop finely until you get a granular texture.
In the same processor add the onion in pieces and pulse it. You can do this separately or together with the carrots, depending on the texture you prefer.
In a large skillet pour a generous drizzle of extra virgin olive oil, add the chopped carrots and onion, add a little crumbled stock cube to help them sweat, or a light sprinkle of salt. Cook over medium heat for a few minutes, stirring, until the mixture becomes soft.
Scoop out two-thirds of the mixture and transfer it to the food processor. Blend, adding a little water or broth until you obtain a smooth cream and set it aside.
Pour the rice into the skillet with the remaining carrots and toast it for 2 minutes, stirring.
Add the white wine and let it evaporate completely.
Dissolve the stock cube (or cubes) in hot water and begin adding it little by little to the rice, or add the cube and then hot water little by little. Stir often and add more liquid only when the previous amount has been absorbed.
At halfway through cooking incorporate the carrot cream and continue cooking, stirring. At the end of cooking add the turmeric or saffron – they have two different aromas, but both work well – and then, with the heat off, add the butter and the grated Parmesan. Stir vigorously until you obtain a creamy, well-emulsified risotto.
Divide the creamy carrot risotto among warm plates.
Finish with Parmesan crisps, a little toasted chopped hazelnuts and some carrot chips to add crunch, and serve immediately.
How to make Parmesan crisps
Place small mounds of grated Parmesan on a sheet of parchment paper, trying to form thin circles.
Place in the microwave and cook at full power for about 1-2 minutes (time may vary depending on the microwave), until the cheese melts and begins to brown.
Watch them carefully: they should be golden but not too dark, otherwise they become bitter.
Remove and let cool completely: they will become crispy in a few minutes.
Storage notes and tips
The creamy carrot risotto is best just made, when it is still soft and well bound.
If, however, you have leftovers, you can keep them in the refrigerator for up to 1 day in an airtight container.
To reheat, add a splash of water or broth and stir over low heat: it will become creamy again without drying out. But I always recommend transforming leftovers into tasty recovery recipes, like savory turnovers with leftover risotto or rice pie with leftover risotto.
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Your questions
How to get a creamy carrot risotto without cream?
To obtain a creamy carrot risotto without cream, simply blend part of the cooked carrots and add them during cooking: this creates a natural cream that binds the rice perfectly.
Which rice to use for carrot risotto?
For a good carrot risotto it is recommended to use Carnaroli, Arborio or Roma rice, because they release the starch necessary for a creamy texture.
How to make the carrot risotto more flavorful?
To make carrot risotto more flavorful you can add Parmesan during the final creaming, use a good homemade stock cube and finish with crunchy ingredients like toasted chopped hazelnuts or Parmesan crisps.
