Description
This Creamy Roasted Carrot Risotto combines the natural sweetness of caramelized roasted carrots with the rich, creamy texture of traditional risotto. Using Arborio rice and vegetable broth, this comforting dish is enhanced with Parmesan cheese and fresh herbs, making it a perfect elegant yet easy-to-make vegetarian main or side dish.
Ingredients
Scale
Vegetables
- 4 medium Carrots (Peeled and cut into small pieces)
- 1 medium Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 handful Fresh herbs (Chopped parsley or thyme)
Grains and Broth
- 1 cup Arborio rice (Essential for creamy risotto)
- 4 cups Vegetable broth (Low-sodium)
Other
- 2 tablespoons Olive oil (Extra virgin for sautéing)
- 0.5 cup Parmesan cheese (Freshly grated)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Roast the Carrots: Preheat your oven to 425°F (220°C). Spread the chopped carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 25-30 minutes, stirring halfway through until tender and caramelized.
- Warm the Broth: While the carrots roast, heat the vegetable broth in a saucepan over medium heat. Keep it warm but avoid boiling to maintain temperature for gradual absorption.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Toast the Rice: Stir in Arborio rice, cooking constantly for about 2 minutes until the edges become slightly translucent, which helps to develop the risotto’s creamy texture.
- Add Broth Gradually: Pour in one ladle of warm vegetable broth, stirring continuously until absorbed. Repeat adding broth one ladle at a time, stirring often, until the rice is al dente and creamy, about 20 minutes.
- Combine with Roasted Carrots and Cheese: Gently fold the roasted carrots and grated Parmesan into the risotto. Adjust seasoning with salt and pepper, stirring until the cheese melts completely into the mixture.
- Rest and Garnish: Remove the skillet from heat and let the risotto rest for a minute to thicken. Garnish with chopped fresh herbs if desired before serving to add a fresh, vibrant flavor.
Notes
- Use low-sodium vegetable broth to control the saltiness of the risotto.
- Stirring continuously while adding broth helps release the rice’s starches for a creamy texture.
- Roasting the carrots before adding them adds a deeper, caramelized flavor.
- For a vegan option, substitute Parmesan with nutritional yeast or a vegan cheese alternative.
- Serve immediately for the best texture; risotto thickens upon standing.
