Carrot Risotto

Risotto may sound intimidating, but don’t let it put you off! Although it requires a bit of hands-on stirring, it’s a good excuse to pour a glass of wine and just enjoy the cooking process. This Carrot Risotto is perfect for spring and would make a great side dish for Easter brunch.

This is how you make carrot risotto

Ingredients

Serves 4

• 5-6 whole rainbow carrots (you can also use traditional orange carrots)
• 3 tablespoons olive oil, divided
• 1 tablespoons unsalted butter
• 1 large leek, white and light green parts halved and 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 grated Parmesan cheese
• Chopped chives, for garnish

Directions

1. Heat the oven to 425 F.
2. Place the rainbow carrots on a baking sheet and drizzle 2 tablespoons of olive oil over them.
3. Place them in the oven and roast for 25 to 30 minutes, until soft and light golden brown.
4. Meanwhile, heat the chicken stock in a pan over medium heat.
5. Add the remaining 1 tablespoon olive oil and butter to a large skillet over medium heat.
6. Add the leek, shallots and diced carrot and cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
7. Add the garlic and fry for another minute.
8. Stir the rice into the vegetables and cook for about a minute.
9. Add the wine to deglaze the pan and stir until well incorporated.
10. Add the chicken stock, 1 cup at a time, letting the rice absorb each addition before adding the next cup.
11. Once all the stock has been added and absorbed, stir in the Parmesan cheese.
12. Serve with the roasted carrots and chives.
13. You can cut the roasted carrots into larger pieces or serve them whole.

Remark:

Besides the flavorings, the two most important ingredients in this recipe are the rice and the stock. Use an Italian rice variety grown specifically in Italy, such as Arborio, Vialone Nano or Cararoli. Arborio can now be found in most American supermarkets, but certainly also at an Italian specialty store.

The post Carrot Risotto appeared first on Alternative Medicine Magazine.

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