Garden Inspired Creamy Carrot Risotto Recipe

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

Recipe by Robin DaumitCourse: Side DishesCuisine: Mediterranean

Servings

6

servings

Garden harvested carrots in a creamy Pecorino, mascarpone and caramelized Carrot Risotto.

Ingredients

• 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

Directions

• 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. 

Recipe Video

Notes

• Can be plated and kept in a low oven (175F), for 15 minutes until ready to serve.

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rdaumit

I am all about the gratification of the senses, and so I have become passionate about capturing the stimuli for my senses through videography and photography. Food provides some of the most alluring subject matter to capture on film, and videography does what a still shot can not do: capture sound. When you hear something sizzling, or pouring, your taste buds and sense of smell are already engaged.

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.

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