Quick Risotto with Carrots and Feta
Creamy, comforting, and brimming with vibrant flavor, Quick Risotto with Carrots and Feta transforms the beloved Italian classic into a speedy, weeknight-friendly dish without sacrificing elegance. This recipe combines the earthy sweetness of finely grated carrots with the tangy crumbles of feta cheese, creating a deliciously balanced entree that's perfect for vegetarians. Arborio rice, toasted and simmered with dry white wine and warm vegetable broth, delivers that signature velvety texture, while hints of garlic, fresh parsley, and bright lemon zest elevate the dish with refreshing aromas. Ready in just 35 minutes, this risotto is an impressive yet approachable meal that’s perfect for cozy, homemade dinners. Garnish with parmesan and serve warm for a show-stopping finish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely grated
- 1 cup arborio rice
- 4 cups vegetable broth, warmed
- 0.5 cup dry white wine
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons parmesan cheese, grated (optional, for garnish)
Instructions
In a large, deep skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped onion and sauté for 3–4 minutes, or until softened and translucent.
Stir in the minced garlic and grated carrots, cooking for another 2 minutes until fragrant and the carrots start to soften.
Add the arborio rice and stir constantly for 1–2 minutes to coat the grains in the oil and lightly toast them.
Pour in the white wine and cook until fully absorbed, stirring constantly, about 1–2 minutes.
Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Repeat until the rice is tender but still slightly firm to the bite (al dente), about 20 minutes.
Stir in the salt, black pepper, and lemon zest, then gently fold in the crumbled feta cheese until evenly distributed.
Taste and adjust seasoning if needed, then remove the skillet from heat.
Garnish with fresh chopped parsley and (if using) grated parmesan cheese before serving warm.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 6475 mg | 282% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1570 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.
