The other week, my husband and I went out to dinner and I had the most wonderful carrot risotto. I decided to try making my own at home and made this recipe the other night for dinner. It was my first time making risotto and my husband and I LOVED it!
You will need the following ingredients:
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 cups of carrots, peeled and chopped in food processor
1/2 tsp. salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth (or vegetable broth if going vegetarian)
1/2 small onion, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese
1/4 cup freshly shredded parmesan cheese
1 tablespoon chopped Italian parsley
1 teaspoon chopped fresh thyme
Salt & Pepper to taste
To start, melt 1 tbsp. oil and 1 tbsp. butter over medium heat in large pan.
Chop carrots to be very small and uniform in size. I used a food processor. Don’t puree them.
Add carrots to pan with oil and stir with a wooden spoon until well coated.
Add 1/2 cup water, 1/2 tsp. salt, and the sugar. Cover and cook until tender, about 5-8 minutes.
Once tender, uncover and cook until all water evaporates. Separate carrots, put half in a bowl
and the other half in a blender with 3/4 cup of hot water. Purée in blender till smooth.
Heat remaining oil and butter in same pan used for carrots.
Add chopped onion.
Cook onion until translucent, about 3-4 minutes.
Serve the carrot rissotto garnished with parmesan, parsley, and thyme. Serve with a nice glass of dry white wine and some crusty bread on the side.
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