Ingredients

4 large carrots

1 onion

1 clove garlic

3 tbsp olive oil

2 tbsp butter

1 tbsp liquid honey

Coarse sea salt & freshly ground pepper

1/4 tsp chili flakes

275 g risotto rice (Carnaroli or Arborio)

100 ml dry white wine

500 ml carrot juice

350 ml vegetable stock or broth (plus 50 ml extra)

2 tbsp roasted and chopped peanuts

2 tbsp freshly chopped flat-leaf parsley

Instructions

Step 1: Preheat the oven to 200°C (top/bottom heat).

Step 2: Peel the carrots. Slice 3 carrots very thinly using a vegetable slicer or a knife. Finely chop the remaining carrot and the onion. Peel and press the garlic clove with the flat side of a large knife.

Step 3: Place the carrot slices in an ovenproof dish. Toss with 2 tablespoons olive oil and 1 tablespoon honey. Season generously with coarse sea salt, freshly ground pepper, and chili flakes. Roast in the oven for about 30 minutes, stirring occasionally. Add 1 tablespoon butter 5 minutes before the end.

Step 4: While the carrots roast, heat the carrot juice and vegetable stock together in a small pot and keep warm.

Step 5: In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté the finely chopped carrot, onion, and pressed garlic for 2-3 minutes, stirring to soften.

Step 6: Add the rice and sauté for 1 minute, then deglaze with the white wine. Stir constantly to prevent sticking.

Step 7: When the wine has mostly evaporated, gradually add warm carrot broth a ladle at a time. Stir continuously, adding more liquid as it absorbs. Continue this process until the rice is al dente, about 25-30 minutes.

Step 8: Season the risotto heavily with salt and pepper. Remove from heat, cover with a lid, and let rest for 2-3 minutes.

Step 9: Fold the roasted carrots into the risotto if adults only are eating; otherwise, scoop out the children’s portion before mixing in the honey chili carrots.

Step 10: Serve the risotto topped with roasted chopped peanuts and fresh parsley for a crunchy, fresh finish.

Tips & Variations

Use Carnaroli rice if available for the creamiest texture; Arborio works well too.

For a nuttier taste, toast the chopped peanuts in a dry pan before adding.

If you prefer less heat, reduce or omit the chili flakes.

Swap vegetable stock for chicken stock if you want a richer flavor.

Add a little grated Parmesan cheese at the end for an extra creamy risotto.

FAQs

Can I use regular carrots instead of carrot juice?

Carrot juice adds concentrated flavor and liquid for cooking the rice. If unavailable, you can blend cooked carrots with some vegetable stock to make a substitute, though the flavor and consistency may vary slightly.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). It takes about 25-30 minutes, with frequent stirring and adding liquid gradually until you reach this texture.