Caramelised carrot risotto

    50 minutes

    This is an unusual recipes for a risotto but - trust me - it's great!

    Be the first to make this!

    Serves: 4 

    • 2 tablespoons (40ml) vegetable oil, divided
    • 3 tablespoons (60g) unsalted butter, divided
    • 6 medium carrots, peeled and chopped as finely and evenly as possible
    • 1¼ cups (315ml) water, divided
    • ½ tsp salt
    • ½ teaspoon sugar
    • 1¼ litres stock, chicken or vegetable
    • 1 onion, minced
    • 1½ cups (275g) Arborio rice
    • 125ml dry white wine
    • ¼ cup (65g) mascarpone cheese
    • 30g grated parmesan cheese, plus extra for garnish
    • 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
    • 1 teaspoon roughly chopped fresh thyme
    • generous pinch white pepper

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat 1 tbsp oil and 1 tbsp butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp salt and 1/2 tsp sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
    2. Bring the stock to a simmer and keep at a simmer, covered, over low heat.
    3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
    4. Add 1/2 cup hot stock, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup stock at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; about 1 cup stock should be left).
    5. Fold in reserved carrots (save 2 tbsp. for garnish), the mascarpone, 1/4 cup parmesan, the parsley and thyme. Add up to 1 cup stock -1/4 cup at a time - to loosen the risotto. Season with salt and white pepper to taste.
    6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.

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