Garden Inspired Creamy Carrot Risotto Recipe was inspired by my first garden harvest of carrots, and rich in Pecorino, mascarpone, 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
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!
- Carrots with tops
- Arborio rice
- Lemon juice
- Dry White Wine
- 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 Carrot Risotto RecipeCourse: Side DishesCuisine: Mediterranean
Garden harvested carrots in a creamy Pecorino, mascarpone and caramelized Carrot Risotto.
Carrots – 2 large carrots with tops
Butter – 2 tbsp
Onion – 1 small, grated
Sugar – 1 tsp
Arborio rice – 1 1/2 cup
Stock – 3 cups vegetable or bone broth
Lemon juice – 1 tsp
Dry White Wine – 1/2 cup
Grated Pecorino Cheese – 1/4 cup
Mascarpone Cheese – 1/4 cup
Salt – 1 tsp or to taste
White pepper – 1/4 tsp or to taste
- Cut the tops off the carrots and reserve the leaves in water to keep them fresh.
- Shred the peeled carrots and onion in a food processor. Place 2 tbsp of butter in a large saucepan 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.
- 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. 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.
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!