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risotto

Caramelized Carrot Risotto

Caramelized Carrot Risotto – rich and creamy risotto with caramelized carrots and Parmesan cheese.

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 - rich and creamy risotto with caramelized carrots and Parmesan cheese.

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Yield: 6 - 8 servings as side dish

Carrot Risotto

Carrot Risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 5 cups reduced-sodium chicken broth
  • 1/3 cup minced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
  • 1 teaspoon roughly chopped fresh thyme
  • 1/8 teaspoon pepper

Instructions

  1. Heat 1 tablespoon oil and 1 tablespoon 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 teaspoon salt, and the 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 chicken broth 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 broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes).
  5. Fold in reserved carrots 1/4 cup Parmesan, and the thyme. Add up to 1 cup broth (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; serve immediately

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 234Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 780mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 7g

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© Amanda Livesay
 

Smoked Gouda Risotto with Mushrooms

One of my favorite things about winter is the food. But let’s be honest, I’m sure it’s your favorite too. I’m super excited for stews and pot roasts and especially risotto.

Risotto is one of my favorite things to make – there’s something so rewarding about standing over the stove and stirring the rice for so long, but I tend to avoid it during the warmer months since it can seem pretty heavy. We had a break in the warm weather a couple weeks back and I made sure take some time for my favorite dish.

This version is so dreamy! It’s your typical risotto but at the very end a big hunk of smoked gouda is stirred in. Oh yeah. The risotto turns from creamy to extra creamy and the smokiness of the gouda just takes it completely over the top. And then you top it with mushrooms that were sauteed with fresh herbs and then cooked down in white wine. Can you imagine anything better?!

If you can get away with a meatless meal, this would be so perfect! A big bowl of this and I would be one happy girl.

Print
Smoked Gouda Risotto with Mushrooms
Prep Time
20 mins
Cook Time
30 mins
 
Ingredients
Risotto:
  • 2 cups water
  • 2 16-ounce cans low sodium chicken broth
  • 1 tablespoon butter
  • 1/3 cup chopped shallots
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 1/2 cups 6 ounces shredded smoked Gouda cheese
Mushrooms:
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1/3 cup chopped shallots
  • 1/4 cup dry white wine
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rosemary sprigs optional
Instructions
  1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted.
  2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
  3. Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.