Carrot and orange risotto is a delicate, fragrant vegetarian first course, perfect when you want to serve something different yet simple to make. The carrots, blended until velvety, give the risotto a warm and inviting color, while the orange juice and zest add a fresh, citrusy note that keeps the dish light and balanced.
This is an easy and quick recipe, ideal for a family lunch or a light but thoughtful dinner. With a few ingredients and some care you’ll get a creamy, aromatic risotto that will surprise at the first bite. Try it and you’ll see it will become one of your favorite risottos!
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 389.23 (Kcal)
- Carbohydrates 77.26 (g) of which sugars 8.21 (g)
- Proteins 7.15 (g)
- Fat 5.40 (g) of which saturated 2.95 (g)of which unsaturated 1.89 (g)
- Fibers 4.38 (g)
- Sodium 392.49 (mg)
Indicative values for a portion of 300 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
- 3/4 (about 160 g / 5.6 oz) cup rice
- 2 carrots
- 1 orange
- 1 shallot (or spring onion)
- as needed vegetable broth
- extra virgin olive oil
- butter (or spreadable cheese)
- salt
- pepper
- basil (or other fresh herbs)
Tools
- Pan
- Saucepan
- Citrus juicer
- Blender
Preparation
Wash and peel the carrots, cut them into rounds and sauté them for 5 minutes in a pan with a drizzle of oil and a pinch of salt.
Transfer them to a blender (or food processor) and puree very finely, adding half a ladle of broth.
Grate the orange zest and squeeze the juice.
Clean the shallot, chop it and soften it in the pan with a drizzle of oil. Add the rice and toast it for a moment.
Deglaze with the orange juice, then cover with hot broth and add the pureed carrots.
Continue cooking the risotto, stirring frequently and adding broth little by little as needed.
When the rice is ready (it will take about 20-25 minutes in total), adjust salt and pepper and turn off the heat.
Add the orange zest and a small knob of butter (or a tablespoon of spreadable cheese). Stir well to combine.
The carrot and orange risotto is ready, perfume to taste with basil, thyme or other herbs and serve on plates… enjoy your meal!
Tips and Notes
You can puree the carrots raw instead of sautéing them first.
Use an untreated orange so you can grate the peel.
I recommend using a risotto rice such as Carnaroli or Vialone Nano.
FAQ (Questions and Answers)
Can I omit the butter?
Of course, you can replace it with spreadable cheese (including plant-based) or leave it out entirely.
