Pasta with Carrots Risotto Style
Transform your weeknight dinner routine with Pasta with Carrots Risotto Style, a unique twist on classic risotto that swaps out rice for tender, small pasta like orzo or ditalini. Infused with the natural sweetness of finely grated carrots and cooked slowly with warm vegetable stock, this dish achieves a creamy, luxurious texture without the heavy lifting of traditional risotto. A savory base of sautéed onions, garlic, and a touch of olive oil and butter elevates the flavor, while grated Parmesan cheese and optional heavy cream add a rich, decadent finish. Perfectly seasoned and garnished with fresh parsley, this hearty yet elegant dish is a one-pan wonder that comes together in just 40 minutes. Ideal for busy nights, this recipe delivers comfort food vibes with a healthy vegetable-forward twist.
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Recipe Information
Ingredients
- 250 g small pasta (e.g., orzo or ditalini)
- 3 medium-sized carrots
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 750 ml vegetable stock
- 50 g Parmesan cheese, grated
- 2 tbsp heavy cream (optional)
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Peel and grate the carrots finely using a box grater or food processor. Set aside.
In a medium-sized saucepan, heat the vegetable stock over low heat. Keep it warm throughout the cooking process.
In a large skillet or deep sauté pan, heat the olive oil and butter over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the grated carrots to the pan and cook for 5 minutes, stirring occasionally, until the carrots are tender and slightly caramelized.
Stir in the dry pasta and toast it in the mixture for 1-2 minutes, ensuring it is coated with the carrot and onion mixture.
Ladle about 1/2 cup of the warm vegetable stock into the pan, stirring constantly until most of the liquid is absorbed. Repeat this process, adding stock a ladleful at a time, until the pasta is cooked to al dente and a creamy consistency is achieved. This should take around 10-12 minutes.
Once the pasta is cooked, stir in the grated Parmesan cheese and heavy cream (if using). Mix well to combine and season with salt and black pepper to taste.
Remove the pan from heat and garnish with fresh chopped parsley before serving.
Serve the pasta warm, optionally with extra Parmesan cheese on the side for grating.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2809 mg | 60% | |
*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.
