Carrot Risotto
Servings:*
4 servingsIngredients
- 5-6 whole rainbow carrots
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 large leek, white and light green part halved and then cut into half moon slices
- 1 large shallot, sliced
- 3 large carrots, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- 1 cup shredded Parmesan cheese
- Chopped chives, for topping
Directions
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Heat the oven to 425 F.
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Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
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Place them in the oven and roast for 25 to 30 minutes, until softened and slightly golden.
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Meanwhile, heat the chicken broth in a saucepan over medium heat.
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Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
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Add the leek, shallots and diced carrots and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
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Add the garlic and cook for another minute.
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Stir the rice into the vegetables and cook for about a minute.
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Add the wine to deglaze the pan and stir until well absorbed.
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Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
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Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
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Serve topped with the roasted carrots* and chives. Enjoy!
Chef’s tip
*You can chop the roasted carrots into larger chunks or serve them whole.