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Looking for some delicious, vegetarian comfort food? Look no further than our Caramelized Carrot Risotto! It’s a fantastic way to make a wholesome, veggie-packed meal that’s sure to make your taste buds dance. Plus, your family will love it! So don’t wait, grab the recipe and start cooking!
Can’t get enough risotto recipes? Be sure to check out my other recipes: Mushroom spinach pecan risotto, Corn and red pepper risotto, and salmon risotto.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Spring
This delicious risotto can be served with a simple broiled chicken breast (for those of you who eat chicken) or as I did and have a light spring meal with some tasty asparagus.
Spring is here! Yippie! The flowers are blooming. Everything is so beautiful!
The bees are buzzing, and I have a craving for more veggies. Spring veggies. Plus, I didn’t want everyone to think that we only eat desserts around this house.
For dinner on Sunday I made Caramelized Carrot Risotto and roasted asparagus while the husband grilled a steak. We ate on the back patio in the sunlight!
El Nino
Some years spring just seems like a continuation of summer, for that matter, fall and winter are pretty much just mild summer around here.
But, this year with all the rain and the cold weather from the El Nino, spring is a welcome change.
I can see the plants coming back, and I’m excited to get my garden back into shape.
This year I’ll be planting tomatoes, red peppers, beets, onions, carrots, yellow crookneck squash, zucchini, spaghetti squash, all kinds of herbs, and whatever the compost pile surprises me with.
Recipe Notes
This Spring Caramelized Carrot Risotto Recipe takes awhile to make (as any great risotto does!), but it’s TOTALLY worth it, and none of the steps are difficult.
Just be sure that you give yourself enough time to prep it.Mascarpone is a rich Italian-style cream cheese available at well-stocked grocery stores.
It can be replaced with an equal amount of heavy cream, cream cheese, or sour cream if your store doesn’t carry it.
Enjoy a delicious and comforting bowl of our Caramelized Carrot Risotto- a vegetarian favorite! With a hint of sweetness and an abundance of flavor, you won’t want to miss out on this tasty meal.
So grab the recipe and make this delicious dish for your family tonight!
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Caramelized Carrot Risotto Recipe
Caramelized Carrot Risotto
Ingredients
- 2 tablespoons grapeseed or other light tasting oil divided use
- 3 tablespoons unsalted butter divided use
- 6 medium carrots about 3 cups, peeled
- ½ tsp salt
- 1 teaspoon sugar
- 5 cups low-sodium vegetable broth
- 1/3 cup onion finely minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ¼ cup mascarpone cheese
- ¼ cup freshly shredded Parmesan cheese
- 1 tablespoon finely chopped flat-leaf parsley plus 1 tablespoon for garnish
- 1 teaspoon roughly chopped fresh thyme
- 1/8 teaspoon white pepper
Instructions
- Grate carrots using the grater attachment of a food processor. If you don’t have a food processor, grate on the large holes of a box grater, or chop finely into even dice.
- 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 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.
- Bring vegetable broth to a simmer and keep at a simmer, covered, over low heat.
- Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until beginning to caramelize, about 8 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.
- 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; at least 1 cup broth will remain).
- Fold in reserved carrots (save 2 tbsp for garnish), mascarpone, Parmesan, 1 tbsp parsley, 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. Sprinkle each bowl of risotto with remaining 1 tbsp parsley, and reserved carrots. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Helga
Spring inspired me too, so I cooked your risotto.. and YUM! It is a little time-consuming but -as you said- so worth it. I enjoyed every bite of it, and loved the freshness of the Spring carrots. Thanks for sharing this. It’s now on my list of favorites!
Berachah
Thanks for the recipe! I made this tonight, and it was delicious 😀