- 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
Heat the oven to 425 F.
Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
Place them in the oven and roast for 25 to 30 minutes, until softened and slightly golden.
Meanwhile, heat the chicken broth in a saucepan over medium heat.
Add the remaining 1 tablespoon of olive oil and butter to a large skillet over medium-high heat.
Add the leek, shallots and diced carrots and cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
Add the garlic and cook for another minute.
Stir the rice into the vegetables and cook for about a minute.
Add the wine to deglaze the pan and stir until well absorbed.
Add the chicken broth, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
Once all of the broth has been added and absorbed, stir in the Parmesan cheese.
Serve topped with the roasted carrots* and chives. Enjoy!
*You can chop the roasted carrots into larger chunks or serve them whole.