CARROT RISOTTO
A simple and tasty first course, CARROT RISOTTO is a quick and affordable recipe to make the most of this vegetable with numerous beneficial properties, perfect for a family lunch or dinner that will win over both adults and children.
CARROT RISOTTO is a very easy recipe that requires few simple ingredients: rice, carrots, vegetable broth, and some aroma of your choice for a creamy and light dish suitable for all seasons.
For a perfectly cooked RISOTTO, I recommend choosing a high-quality Carnaroli (or Vialone nano) rice, which is the most suitable for this kind of preparation.
Once cooked, you will enrich the risotto with butter and grated Parmesan cheese, making the creamiest and tastiest carrot risotto ever. The secret to achieving an enveloping consistency lies in blending part of the carrots with an immersion blender to create a smooth puree and then adding it during cooking.
If desired, you can also add fresh cheese such as ricotta or robiola during the final steps, or even scamorza or provola if you want a stringy effect. Carrot risotto should be enjoyed hot and freshly made. Plate it and decorate to taste with a sprig of rosemary. But now let’s see how to make carrot risotto together.
Try these recipes made with CARROTS as well
- Difficulty: Easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 515.52 (Kcal)
- Carbohydrates 70.09 (g) of which sugars 3.40 (g)
- Proteins 13.23 (g)
- Fat 19.74 (g) of which saturated 10.23 (g)of which unsaturated 5.35 (g)
- Fibers 2.11 (g)
- Sodium 1,084.83 (mg)
Indicative values for a portion of 80 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
- 1 1/2 cups Carnaroli rice
- 3 carrots
- 1 sprig rosemary
- 1 shallot
- to taste vegetable broth (about 4 cups)
- 2 tbsps extra virgin olive oil
- to taste salt
- 3 tbsps butter
- 3/4 cup grated Parmesan cheese
Tools
- Pan
- Immersion blender
Steps
First, wash the CARROTS, dry them, and peel them. Then cut them into slices trying to make them all the same thickness. Finely chop the shallot separately. Place a drizzle of oil in a large pan, fry the shallot and season with rosemary. Then add the carrots and adjust the salt. Add a ladle of vegetable broth, cover with a lid, and cook the carrots over low-medium heat until they are soft. Remove the rosemary, take about 3/4 of the cooked carrots, and transfer them into the immersion blender cup. Blend to obtain a smooth and homogeneous mixture and set aside.
In the same pan where you cooked the carrots, toast the rice (along with the 1/4 of carrots left earlier) for a couple of minutes, stirring continuously. Then start adding the broth and cook the risotto. It will take about 15 to a maximum of 18 minutes. Add the broth only when the previous has been absorbed. When the risotto is cooked, add the carrot puree and stir to combine. Remove the pan from the heat, add butter and grated cheese, and stir until creamy. Taste, adjust salt if necessary, and serve hot Carrot Risotto with possibly more grated Parmesan cheese.
NOTES
VEGAN VERSION: To make the Carrot Risotto vegan, simply use vegetable broth and eliminate both butter and cheese. For the final steps, a simple drizzle of olive oil will work.
VARIATIONS: You can enrich the Carrot Risotto with other vegetables such as peas, zucchini, or diced potatoes.
STORAGE
Carrot risotto should be consumed hot right away, but if leftovers remain, you can store it in an airtight container in the fridge for up to one day.
FAQ (Questions and Answers)
What can you eat with risotto?
Vegetables are ingredients that certainly pair well with risotto, but it can be made in endless combinations by adding cheese, meat, and even fish from shrimp to scallops.
Why is risotto served on a flat plate?
Because once the risotto is stirred and plated on a flat plate, tapping underneath allows it to spread across the plate for an aesthetically pleasing result.
