Caramelized Carrot Risotto
Indulge in the vibrant flavors of this Caramelized Carrot Risotto, a creamy and comforting dish that balances the natural sweetness of golden-brown carrots with the nutty depth of Parmesan cheese. Perfectly cooked Arborio rice is enriched with dry white wine and simmered in warm stock, creating a luscious texture that melts in your mouth. Fresh thyme adds a fragrant herbal touch, while a garnish of parsley brightens every bite. This elegant recipe, ready in just an hour, is an impressive yet approachable choice for dinner parties or cozy nights in. Whether served as a luxurious main course or a sophisticated side, this risotto delivers bold flavor and undeniable comfort in every spoonful.
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Shallot
- 2 small Garlic cloves
- 1.25 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Vegetable or chicken stock
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Fresh thyme (chopped)
- to taste Salt
- to taste Black pepper
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Peel and dice the carrots into small, even-sized pieces to ensure uniform cooking.
In a large saute pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the diced carrots, a pinch of salt, and a pinch of black pepper.
Cook the carrots, stirring occasionally, for 10-12 minutes, or until they become soft and golden brown. Transfer to a plate and set aside.
In the same pan, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Dice the shallot and finely mince the garlic cloves, then sauté them over medium heat until softened and fragrant, about 2-3 minutes.
Add the Arborio rice to the pan and stir to coat each grain in the butter and oil. Toast the rice, stirring frequently, for 2-3 minutes until it turns slightly translucent around the edges.
Deglaze the pan with the dry white wine, stirring constantly, until the liquid is mostly evaporated.
In a separate saucepan, warm the vegetable or chicken stock over low heat and keep it simmering.
Add the stock to the rice one ladleful (about 1/2 cup) at a time, stirring often and waiting for most of the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes.
When the risotto is nearly finished, stir in the caramelized carrots and chopped fresh thyme. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the pan from heat and stir in the grated Parmesan cheese. Test for seasoning and adjust with salt and black pepper, if needed.
Serve immediately, garnished with freshly chopped parsley and an additional sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 8673 mg | 377% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 19.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1527 mg | 117% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
