Parmesan Carrot Risotto
Delight your taste buds with this creamy Parmesan Carrot Risotto, a comforting dish that combines the natural sweetness of grated carrots with the rich depth of Parmesan cheese. Made with Arborio rice, this classic Italian recipe achieves its signature silky texture through a meticulous process of gradually stirring in warm vegetable stock. A splash of dry white wine adds a touch of brightness, while a finishing sprinkle of fresh parsley lends a burst of color and freshness. Perfect as a main course or a sophisticated side dish, this risotto is a harmony of earthy, cheesy, and savory flavors that’s as impressive as it is satisfying. Ready in just 40 minutes, it’s an ideal choice for cozy dinners or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cups carrots, grated
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable stock, warmed
- 0.75 cup Parmesan cheese, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Heat 1 tablespoon of butter and the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 3 minutes.
Stir in the grated carrots and cook for another 3-4 minutes until slightly softened.
Add the arborio rice to the pan and stir for 1-2 minutes, ensuring the rice is well-coated and lightly toasted.
Pour in the white wine. Stir constantly until the wine is mostly evaporated.
Gradually add the warmed vegetable stock, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. This process takes about 20 minutes.
When the rice is creamy and al dente, stir in the remaining 1 tablespoon of butter and the Parmesan cheese. Mix well until melted and evenly combined.
Season the risotto with salt and pepper to taste.
Remove from heat and garnish with fresh parsley before serving.
Serve immediately while the risotto is piping hot and enjoy.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 7697 mg | 335% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.8 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2234 mg | 172% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2687 mg | 57% | |
*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.
