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Carrot RisottoCarrot Risotto

Carrot Risotto

This light risotto from Twin Cities food blogger greens & chocolate is easy as can be — and a great way to make the most of spring veggies.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Carrot Risotto
Carrot Risotto
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
5-6 whole rainbow carrots
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 large leek, white and light green part halved and then cut into half-moon slices
1 large shallot, sliced
3 large carrots, diced
2 cloves garlic, minced
1 cup Arborio rice
½ cup white wine
4 cups chicken or vegetable broth
1 cup shredded Parmesan cheese
Chopped chives, for topping
Directions
  1. Heat the oven to 425 F.
  2. Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
  3. Place them in the oven and roast for 25 to 30 minutes, until softened and slightly golden.
  4. Meanwhile, heat the chicken broth in a saucepan over medium heat.
  5. Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
  6. Add the leek, shallots and diced carrots and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
  7. Add the garlic and cook for another minute.
  8. Stir the rice into the vegetables and cook for about a minute.
  9. Add the wine to deglaze the pan and stir until well absorbed.
  10. Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
  11. Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
  12. Serve topped with the roasted carrots* and chives. Enjoy!
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings

Directions

  1. Heat the oven to 425 F.
  2. Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
  3. Place them in the oven and roast for 25 to 30 minutes, until softened and slightly golden.
  4. Meanwhile, heat the chicken broth in a saucepan over medium heat.
  5. Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
  6. Add the leek, shallots and diced carrots and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
  7. Add the garlic and cook for another minute.
  8. Stir the rice into the vegetables and cook for about a minute.
  9. Add the wine to deglaze the pan and stir until well absorbed.
  10. Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
  11. Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
  12. Serve topped with the roasted carrots* and chives. Enjoy!