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Carrot Risotto Recipe

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★★★★★

4.6 from 105 reviews

A creamy and flavorful Carrot Risotto featuring tender roasted carrots, aromatic onion and garlic, and a delicate blend of white wine and carrot broth, finished with crunchy roasted peanuts and fresh parsley for a delightful texture contrast.

Ingredients

Scale

Vegetables

  • 4 large carrots
  • 1 onion
  • 1 clove garlic

Cooking Fats & Oils

  • 3 tbsp olive oil
  • 2 tbsp butter

Seasonings

  • 1 tbsp liquid honey
  • Coarse sea salt & freshly ground pepper, to taste
  • 1/4 tsp chili flakes

Staples

  • 275 g risotto rice (Carnaroli or Arborio)
  • 100 ml dry white wine
  • 500 ml carrot juice
  • 350 ml vegetable stock or broth (plus extra 50 ml for adjustment)

Toppings and Garnish

  • 2 tbsp roasted and chopped peanuts
  • 2 tbsp freshly chopped flat-leaf parsley

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (top and bottom heat) to prepare for roasting the carrots.
  2. Prepare Vegetables: Peel all the carrots. Slice 3 carrots into very thin slices using a slicer or knife. Finely chop the remaining carrot and onion. Peel the garlic and press the clove flat with the side of a knife for easy cooking.
  3. Roast Carrots: In an ovenproof dish, combine the carrot slices with 2 tablespoons olive oil and 1 tablespoon liquid honey. Season generously with coarse sea salt, freshly ground pepper, and 1/4 tsp chili flakes. Roast in the middle of the oven for about 30 minutes, stirring occasionally. Add 1 tablespoon butter 5 minutes before the end to enrich the flavor.
  4. Heat Broth: While carrots roast, heat the carrot juice and vegetable stock together in a small pot until warm. Keep it at a gentle simmer as you cook the risotto.
  5. Sauté Base: In a large pot, warm 1 tablespoon olive oil and 1 tablespoon butter. Sauté the finely chopped carrot, onion, and pressed garlic for 2-3 minutes, stirring frequently to soften and build flavor.
  6. Add Rice and Deglaze: Stir in the risotto rice and sauté for 1 minute to toast slightly. Pour in the white wine to deglaze the pan, stirring well to prevent the rice from sticking and cook off the alcohol.
  7. Cook Risotto: Once the wine has evaporated, gradually add the hot carrot broth a ladle at a time. Stir continuously, allowing the liquid to absorb before adding more. Continue this process for about 25-30 minutes until rice is al dente and creamy.
  8. Season and Rest: Season the risotto generously with salt and pepper. Remove from heat, cover with a lid, and let it rest for 2-3 minutes to settle the texture.
  9. Combine with Roasted Carrots: For adult servings, fold the honey chili roasted carrots into the risotto. For children or those avoiding spice, set aside a portion before folding in the spicy carrots.
  10. Serve: Plate the risotto and garnish with roasted chopped peanuts and fresh flat-leaf parsley for an added crunch and fresh herbal note. Enjoy warm.

Notes

  • You can substitute carrot juice with an equal amount of vegetable broth if unavailable.
  • Adjust chili flakes according to your spice preference or omit for a milder dish.
  • Use Arborio or Carnaroli rice for the best creamy risotto texture.
  • Keep stirring the risotto to help release the rice’s natural starches, achieving perfect creaminess.
  • Resting the risotto off the heat allows it to thicken slightly and enhances flavor melding.
  • For a vegan option, replace butter with a plant-based alternative.

Keywords: carrot risotto, roasted carrots, vegetarian risotto, Italian recipe, creamy risotto, healthy risotto, peanut garnish

Find it online: https://thefoodrecipe.com/carrot-risotto-recipe/