Garden Inspired Creamy Carrot Risotto Recipe was inspired by my first garden harvest of carrots, and rich in Parmesan, goat cheese, caramelized onion and wine.
I didn’t grow up, with a vegetable garden in the yard.
Then, as an adult, I moved to the countryside, and discovered the passion of a garden to table lifestyle.
Chiefly I was interested in growing what I could cook with, which led to the discovery of which flowers were edible as well.
Eventually I stumbled onto techniques for growing root veggies, such as carrots, potatoes and beets, even garlic cloves, which I cook with a lot.
Carrots In My Garden
Eventually, when the greens grew tall and bushy, which inspired this recipe for a creamy risotto with carrots.
What Is Risotto
Everyone knows that rice is most often thought of as ‘comfort food’, no matter how it is prepared.
However, risotto rice, for making traditional risotto, is a little different from regular rice.
It is a high-starch, short-grain rice and can absorb a lot of liquid without becoming mushy.
I knew I wanted a cheesy, creamy risotto, one that I could brighten the liquid flavor with a dry white wine.
Consequently, in making this risotto extra creamy, with the addition of a soft goat cheese, I knew it would make the texture easy to shape into my whimsical carrots.
What Makes Creamy Risotto – Creamy?
Believe it or not, what actually makes for a creamy sauce, when making risotto, is not necessarily cream or cheese.
Basically the starches in Arborio rice, when released into the vegetable stock or chicken broth, along with the continuous stirring, is what creates a creamy texture.
The best part about making this whimsical risotto to add as one of my favorite autumn recipes, is that while carrots have pretty much finished in my garden, this dish will remind me to purchase seeds to start in my greenhouse in the winter months.
Dinner Party Carrot Risotto
Call me silly but I love when food can entertain as well as satisfy and nourish.
Why not serve my carrot risotto in the shape of small carrots and garnish with the carrot tops!
The cooking process is easy enough to do ahead, shape the risotto carrots, leave on a parchment paper lined baking sheet and rewarm just before serving.
If stored in an airtight container and tucked into the fridge the day before serving, make sure to leave them out to become room temperature before rewarming.
While I created this recipe as a side dish, I’m sure it will steal the show as the center of attention on the plate!
Let’s Make This Great Recipe!
Having caramelized the onions and shredded carrots in a little butter with a pinch of sugar, I set out to reserve half of the carrots for garnish. The rest went into the risotto.
Once the creamy, caramelized, flavorful risotto was made, I scooped out half cup servings per plate and shaped them into a carrot on an individual serving dish, and placed a carrot green on top.
Just before serving I placed a carrot green on top and a little of the reserved caramelized carrots to simply outline the risotto as an accent of color. Smashing, whimsical and well loved!
- Carrots with tops
- Arborio rice
- Lemon juice
- Dry White Wine
- Parmesan cheese
- Soft Goat Cheese
- White pepper
I only recommend what I love and use!
- Saute pan
- 1 large saucepan
- Cutting board
- Chopping knife
- Vegetable peeler
- Wooden spoon
- Measuring cup
- Measuring spoons
- Individual serving plates
- Stovetop or burner
Garden Inspired Creamy Carrot Risotto
- Vegetable peeler
- Food processor or grater
- Saucepan with lid
- 2 Large Carrots or 4 small, with carrot tops
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Small Yellow Onion grated
- 1 tsp Sugar
- 1 1/2 cups Arborio rice
- 3 cups Stock vegetable broth or chicken broth
- 1 tsp Lemon juice
- 1/2 cup Dry White Wine
- 1/4 cup Parmesan cheese
- 1/4 cup Goat Cheese soft
- 1 tsp Salt or to taste
- 1/4 tsp White pepper
- On a cutting board, cut the carrot tops off and reserve the leaves in water to keep them fresh.
- Shred the peeled carrots with a box grater or in a food processor as well as the onion, set aside.
- In a medium saucepan, heat the broth, so that hot stock is ready.
- Place one tablespoon of butter and olive oil in a large saucepan over medium heat, along with the shredded carrots, lemon juice, onion and sugar.
- Sauté until the mixture caramelizes, leaving brown bits on the bottom of the pot. Reserve half of the carrots mixture for garnish.
- Add a little butter in small slices stirring it into the rice. Stir in the salt and white pepper.
- Slowly ladle in a cup of warm broth and stir to help it evaporate into the rice. Continue adding the remaining stock in this way. Bring to a boil.Slowly stir in both cheeses and wine for a lovely depth of flavor.
- Turn down to a medium-low heat, simmer and stir regularly with a wooden spoon until the risotto absorbs all the liquid and a creamy texture is obtained, about 20-minutes. Cooking time may vary a little, depending on several things, so just keep an eye on the texture of the rice and test a grain or two. Turn off, leave the lid on and allow to rest before shaping.
- Spoon about half a cup of risotto onto an individual serving dish, shaping it to look like a carrot, add the carrot top and reserved cooked carrots for garnish, exampling the different textures of the carrot mixing and adding a pop of bright orange color to the plate.