Caramelized Carrot Risotto Recipe

Name: Caramelized Carrot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 tablespoons salted butter; 8 carrots medium; 1 tablespoon sugar; 1/2 teaspoon salt; 5 cups chicken broth; 1 onion medium, minced; 1 1/2 cups arborio rice; 1/2 cup dry white wine sauvignon blanc or pinot grigiot; 1/4 cup cheese marscapone; 1/4 cup shredded Parmesan cheese finely; 1 teaspoon chopped fresh thyme roughly, optional; 1/8 teaspoon black pepper

Servings: persons

3 tablespoons olive oil
2 tablespoons salted butter
8 carrots medium
1 tablespoon sugar
1/2 teaspoon salt
5 cups chicken broth
1 onion medium, minced
1 1/2 cups arborio rice
1/2 cup dry white wine sauvignon blanc or pinot grigiot
1/4 cup cheese marscapone
1/4 cup shredded Parmesan cheese finely
1 teaspoon chopped fresh thyme roughly, optional
1/8 teaspoon black pepper

1
Preheat oven to 375 degrees. Slice carrots in half lengthwise and toss with 1 tablespoon oil. Lay carrots flat on baking sheet and lightly sprinkle with sugar. Roast in oven 20 minutes or until fork slides through easily. Set aside 4 carrot halves and place the rest in a food processor. Blend until smooth (you may have to have to add a tablespoon of water for a smoother consistency).
2
Heat remaining oil and butter over medium heat in a medium cast iron pot; add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and stir until blended.
3
Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
4
Fold in mascarpone, 1/4 cup parmesan and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and pepper to taste.
5
Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.

1058

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 tablespoons salted butter, 8 carrots medium, 1 tablespoon sugar, and more.

Yes, Caramelized Carrot Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Carrot Risotto

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