Carrot Risotto
This light risotto from Twin Cities food blogger greens & chocolate is easy as can be — and a great way to make the most of spring veggies.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Carrot Risotto
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
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 or vegetable broth
1 cup shredded Parmesan cheese
Chopped chives, for topping
Directions
- 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!
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cal-Organic Farms Organic Rainbow Carrots Bunch with Green Tops, 1 Each
$5.99
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Leeks, 1 Each
$2.99
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
RiceSelect Arborio Rice, 32 Ounce
$11.99$0.37/oz
Age restricted item
Woodbridge by Robert Mondavi California Sauvignon Blanc Wine, 750 Millilitre$7.99$0.01/ml
L&B Organic Chicken Broth, 32 Ounce
$4.59$0.14/oz
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Directions
- 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!