Oriental Style Carrot Risotto with Raisins
Elevate your weeknight dinner routine with this vibrant Oriental Style Carrot Risotto with Raisins, a fusion of creamy Italian comfort and aromatic Middle Eastern flair. This recipe brings together finely grated carrots, warm spices like cumin, coriander, and cinnamon, and plump, sweet raisins, creating a symphony of flavors in every bite. Creamy Arborio rice is infused with orange zest and finished with melty Parmesan cheese for a luxurious texture, while fresh parsley adds a burst of freshness. Perfectly balanced between sweet and savory, this risotto pairs beautifully with a light salad or grilled protein. Ready in just 45 minutes and ideal for impressing guests or indulging in a cozy dinner, this unique carrot risotto is a must-try highlight for any home chef’s recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cups Carrots, finely grated
- 1 medium Onion, finely diced
- 2 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Cinnamon
- 1.5 cups Arborio rice
- 4 cups Vegetable stock, warm
- 0.5 cup Raisins
- 1 teaspoon Orange zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large skillet or heavy-bottomed saucepan over medium heat. Add the olive oil and butter, allowing the butter to melt.
Stir in the diced onion and cook until softened and translucent, about 4-5 minutes.
Add the garlic, grated carrots, ground cumin, coriander, and cinnamon. Stir to combine, cooking for an additional 2-3 minutes until fragrant.
Pour the Arborio rice into the skillet and stir to coat the grains in the aromatic mixture. Toast the rice for 1-2 minutes.
Ladle in 1/2 cup of warm vegetable stock and stir continuously until the liquid is absorbed by the rice.
Continue adding the vegetable stock, 1/2 cup at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Repeat this process for about 20 minutes, or until the rice is creamy and cooked to a tender consistency.
As you add the final portion of stock, stir in the raisins and orange zest. Cook for an additional 5 minutes, allowing the raisins to soften and plump up.
Season the risotto with salt and freshly ground black pepper, adjusting to taste.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well incorporated.
Garnish the risotto with freshly chopped parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 84.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3156 mg | 67% | |
*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.
