Carrot Risotto Recipe

Risotto is a traditional Italian dish that is loved for its creamy and comforting texture. This Carrot Risotto recipe is a perfect twist on the classic dish. The sweetness of the carrots adds a new depth of flavor that will have your taste buds dancing.

Ingredients

• 1 pound of carrots, peeled and finely chopped
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 1/2 cups of Arborio rice
• 1/2 cup of dry white wine
• 4 cups of vegetable broth
• 1/2 cup of grated Parmesan cheese
• 3 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• Salt and black pepper to taste

Instructions

1. Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat.
2. Add the onion and garlic and saute for 2-3 minutes until the onion is translucent.
3. Add the chopped carrots and a pinch of salt and pepper. Cook for about 10 minutes until carrots are tender.
4. Remove the vegetables from the pan and place them in a food processor. Process until smooth. Set aside.
5. In the same saucepan, add 2 tablespoons of butter and the Arborio rice. Cook for about 2 minutes until the rice is lightly toasted.
6. Add the wine and stir until it has been absorbed by the rice.
7. Add the vegetable puree to the saucepan and stir to combine.
8. Stir in one cup of vegetable broth and cook, stirring frequently, until the liquid is absorbed into the rice. Continue to add broth one cup at a time, stirring constantly, until the rice is tender and creamy.
9. Stir in the Parmesan cheese and season with salt and black pepper to taste.
10. Serve hot and garnish with fresh parsley or chives.

Verdict and Serving Suggestions

This Carrot Risotto recipe is a delicious way to make use of the humble carrot. The natural sweetness of the carrots compliments the creaminess of the risotto, making for a deeply satisfying dish.

This dish is a great main course on its own or can be served with a simple salad or roasted vegetables. It would go well with a glass of dry white wine or a crisp beer.