Carrot Risotto – a delicious recipe with carrots, butter, onion, white wine, rice, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["1. Melt butter in a heavy-bottomed stock pot over medium heat. Saute onions and carrot in butter until softened but not browned, about 5-7 minutes.", "Add white wine & evaporate almost fully.", "Stir the rice until translucent, about 2 minutes.", "Add 1 cup of stock; stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.", "Stir in mascarpone, 3 tablespoons Parmesan until cheeses are incorporated & risotto is creamy.", "Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
2
Enjoy!"]
1375
kcal
Calories
47
g
Fat
71
g
Carbs
161
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 carrots shredded, 1 tablespoon butter, 1 medium onion finely chopped, 1/2 cup cup dry white wine, and more.
Yes, Carrot Risotto falls under the Meat & Poultry 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.
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