Carrot Risotto

If you’ve been following me on Instagram you might have noticed a lot of “sneak peak” photographs utilizing some sponsored item. All of those goodies will be shared for #BrunchWeek which starts next Monday. I am so excited!

One of our generous sponsors is Grimmway Farms/Cal-Organic/True Juice Family. A beautiful box of fresh organic produce and juices arrived on my doorstep. The kale and radishes will be utilized next week. The baby carrots have been a perfect healthy afternoon snack – reminding me how much I enjoy carrots! Cal-Organic also sent a bag of Colorshred carrots. The beautiful bag of carrot confetti was used to create a colorful spring time risotto.

We grilled up some chicken to serve alongside this side dish. As a side dish, the recipe below will serve four people. My little man really enjoyed this risotto and even had some of the leftovers for lunch the next day. Look who’s coming around to carrots after all!

Carrot Risotto

Ingredients:

  • 1 tbsp olive oil, divided use
  • 1 tbsp butter, divided use
  • 1 1/2 C shredded carrots
  • 1/2 tsp sugar
  • 1/4 red onion, diced
  • 1 C arborio rice
  • 1/4 C white wine
  • 3 – 4 C chicken or vegetable broth
  • 2 tbsp ricotta cheese
  • 2 tbsp shredded Parmesan cheese
  • 1 1/2 tsp parsley

Steps:

  1. In a dutch oven over medium-high heat melt half of the butter and half of the oil. Add the shredded carrots with 1/4 C water, salt, and the sugar. Cover and cook for five minutes. Uncover and allow to cook until the liquid is evaporated. Remove from pot and set aside.
  2. Bring stock to a simmer in a saucepan over medium heat.
  3. In the dutch oven melt the remaining butter and oil. Add the onions and cook until translucent. Add the arborio rice, stir to coat, and cook about one minute. Deglaze with white wine.
  4. Once the wine is absorbed add the warm stock a ladleful at a time, stirring, waiting for liquid to be absorbed before adding more. Continue cooking this way until the rice is creamy and tender, about 20 minutes.
  5. Stir in the carrots, ricotta, Parmesan, and parsley. Season to taste with S+P. If needed, thin the risotto with additional stock.

*This recipe is adapted from Debi at http://lifecurrents.dw2.net/spring-and-caramelized-carrot-risotto/*

Carrot Risotto | Sew You Think You Can Cook

Disclaimer: I was provided a bag of Colorshred carrots and other produce through #BrunchWeek, however all opinions and statements are my own.

3 thoughts on “Carrot Risotto

    1. Wesley loved it! The original recipe called for mascarpone and it prob would result in a creamier texture, but I’m not a huge mascarpone fan anymore – or at least not the brand I bought last.

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