Caramelized Carrot Risotto

I am loving the risotto recipes right now! The last one I made really got me in a mood to try new flavors in risotto so I was pretty excited to find this carrot recipe.

Not gonna lie, I was kind of hesitant because carrots? In risotto? Exactly. But I have to say, they became so sweet when caramelized and somehow just worked perfectly with the Parmesan. Everyone in the family, including the kids (!!) loved this one and sadly for me, there were zero leftovers. I think I could’ve eaten this for a week straight without getting sick of it.

Forget everything you’ve heard about how difficult it is to make risotto – you absolutely must give this one a try! As long as you’re prepared to hover over the stove for about 30 minutes, you’ll be fine!

Caramelized Carrot Risotto

from My Recipes


2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups)
½ teaspoon salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth
2/3 cup minced onion
1½ cups Arborio rice
½ cup dry white wine
¼ cup freshly shredded parmesan cheese, plus ½ cup for garnish
1 teaspoon roughly chopped fresh thyme
1/4 teaspoon pepper


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