Fresh Carrot Risotto Recipe

Name: Fresh Carrot Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock, preferably homemade; 2 cups fresh carrot juice; 2 tablespoons extra-virgin olive oil; 1 large shallot, finely chopped; 1 1/2 cups arborio rice (10 ounces); 1/2 cup dry white wine; 2 1/2 tablespoons white wine vinegar; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter; Salt; Freshly ground pepper; 1 cup frozen baby peas

Servings: persons

4 cups chicken stock, preferably homemade
2 cups fresh carrot juice
2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry white wine
2 1/2 tablespoons white wine vinegar
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
Salt
Freshly ground pepper
1 cup frozen baby peas

1
In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm.
2
In a large saucepan, heat the olive oil.
3
Add the shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
4
Add the rice and cook, stirring, until slightly milky colored, about 1 minute.
5
Add the wine and 2 tablespoons of the vinegar and cook, stirring, until the liquid is absorbed.
6
Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes total; the rice should be al dente and suspended in a thick, creamy sauce.
7
Add the cheese and 1 tablespoon of the butter, season with salt and pepper and stir until creamy.
8
In a medium skillet, melt the remaining 1 tablespoon of butter.
9
Add the peas, season with salt and pepper and cook over moderately high heat until warmed through, about 1 minute.
10
Add the remaining 1/2 tablespoon of vinegar to the peas, then fold into the risotto.
11
Serve immediately.

919

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 4 cups chicken stock, preferably homemade, 2 cups fresh carrot juice, 2 tablespoons extra-virgin olive oil, 1 large shallot, finely chopped, and more.

Yes, Fresh 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.

Fresh Carrot Risotto

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