Garden Inspired Creamy Carrot Risotto Recipe was inspired by my first garden harvest of carrots, and rich in Pecorino, mascarpone, caramelized onion and wine.
Garden Inspired
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
Did I expect, when I planted carrot seeds, that they would grow? No, I did however expect the rabbits would beat me to them, if they did grow. The challenge was on!
Eventually, when the greens grew tall and bushy, which inspired this recipe for a creamy risotto with carrots.
What Is Risotto
The rice used in making risotto 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 mascarpone, I knew it would make the texture easy to shape into my whimsical carrot.
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.
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!
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.
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 or board, something that could be warmed in the oven on low.
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 and well loved!
Ingredients Needed
- Carrots with tops
- Butter
- Onion
- Sugar
- Arborio rice
- Lemon juice
- Dry White Wine
- Pecorino
- Mascarpone
- Salt
- White pepper
Equipment Needed
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 Carrot Risotto Recipe
Equipment
- Vegetable peeler
- Food processor or grater
- Saucepan with lid
Ingredients
- 2 Carrots large, with carrot tops
- 2 tbsp Butter
- 1 Onion, small grated
- 1 tsp Sugar
- 1 1/2 cups Arborio rice
- 3 cups Stock – 3 cups vegetable or vegetable, chicken or just water
- 1 tsp Lemon juice
- 1/2 cup Dry White Wine
- 1/4 cup Grated Pecorino Cheese or parmesan cheese
- 1/4 cup Mascarpone Cheese
- 1 tsp Salt or to taste
- 1/4 tsp White pepper
Instructions
- Cut the carrot tops off and reserve the leaves in water to keep them fresh.
- Shred the peeled carrots and onion in a food processor. Place a tablespoon of butter 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 cup of this mixture for garnish.
- Add the remaining butter and stir in the rice, salt, white pepper. Next ladle in warm broth and bring to a boil. Slowly stir in both cheeses and wine. Turn down to a medium-low heat, simmer and stir regularly with a wooden spoon until the risotto absorbs all the liquid, about 20-minutes. Turn off, lid on and allow to rest before shaping.
- Spoon about half a cup of risotto onto an individual serving dish, shape to look like a carrot, add the carrot top and reserved cooked carrots for garnish.
Video
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
What an ingenious idea!
This recipe is so delicious and her ingredients are spot on… 😋
Way to go chef 👩🍳👍
I love this recipe and sounds like a perfect side dish for Easter dinner .
I’ve had sweet potato risotto, but this sounds better!