Garden Inspired Creamy Carrot Risotto Recipe (with video)

by | Side Dishes

Garden Inspired Creamy Carrot Risotto Recipe was inspired by my first garden harvest of carrots, and rich in Pecorino, mascarpone, caramelized onion and wine.

creamy carrot risotto cooked and shaped
Creamy Carrot Risotto Cooked and Shaped

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.

Garden To Table Lifestyle
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. 

Edible Flower Cookies
Edible Flower Cookies

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. 

my garden rabbit
My Garden Rabbit
harvesting carrots
Harvesting 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. 

risotto, cheese and wine
Risotto Cheese and Wine

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!

carrot risotto
Carrot Risotto

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. 

creamy carrot risotto
Creamy Carrot 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 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!

Carrot Risotto Shaped With A Carrot Cookie Cutter!
Carrot Risotto Shaped With A Carrot Cookie Cutter!

Ingredients Needed

  • Carrots with tops
  • Butter
  • Onion
  • Sugar
  • Arborio rice
  • Lemon juice
  • Dry White Wine
  • Pecorino
  • Mascarpone
  • Salt
  • White pepper
caramelized onion and carrot
Caramelized Onion and Carrot

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
carrots in my garden
Carrots In My Garden
Garden Inspired Creamy Carrot Risotto Recipe

Garden Inspired Carrot Risotto Recipe

Garden harvested carrots in a creamy Pecorino, mascarpone and caramelized carrot risotto.
5 from 1 vote
Print Rate
Course: Side Dishes
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 20 minutes
10 minutes
Total Time: 50 minutes
Servings: 6 servings


  • Vegetable peeler
  • Food processor or grater
  • Saucepan with lid


  • 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


  • 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. 



  • Can be plated and kept in a low oven (175F), for 15 minutes until ready to serve.
  • Garden Inspired Creamy Carrot Risotto Recipe
    Garden Inspired Creamy Carrot Risotto Recipe

    My Muffin Madness


    In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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    2 months ago

    What an ingenious idea!

    2 months ago

    This recipe is so delicious and her ingredients are spot on… 😋
    Way to go chef 👩‍🍳👍

    Doran Upton
    Doran Upton
    2 months ago

    I love this recipe and sounds like a perfect side dish for Easter dinner .

    2 months ago

    I’ve had sweet potato risotto, but this sounds better!


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