Carrot Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onions and cook until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
• STEP 3.Gradually add vegetable broth to the pan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
• STEP 4.Meanwhile, steam or boil the carrots until they are tender. Transfer the cooked carrots to a blender or food processor and puree until smooth.
• STEP 5.Once the rice is cooked al dente and has a creamy consistency, stir in the carrot puree. Cook for an additional 2-3 minutes to heat through.
• STEP 6.Remove the risotto from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 7.Serve the carrot risotto hot, garnished with fresh herbs like parsley or basil. Enjoy!

Cooking Tips

• Toasting the rice before adding the broth helps to enhance the nutty flavor of the risotto.
• Make sure to stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
• For a richer flavor, you can add a splash of white wine to the risotto before adding the broth.
• If the risotto becomes too thick, you can add a little more vegetable broth or hot water to adjust the consistency.

Storage and Serving

• Leftover carrot risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium-low heat, stirring occasionally.
• Serve the carrot risotto as a main course with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or fish.