Easy Carrot Risotto: A Creamy and Flavorful Comfort Dish

This Carrot Risotto recipe is a simple, yet delicious dish that combines creamy rice with the natural sweetness of carrots. It’s perfect for a cozy dinner and can be made in just a few easy steps! With Parmesan cheese, cream, and a touch of butter, this risotto is both comforting and flavorful.

Why You’ll Love This Recipe

• Creamy and comforting: The cream and Parmesan cheese make this risotto rich and creamy, perfect for a satisfying meal.
• Sweet and savory flavor: The grated carrots bring a natural sweetness that complements the savory flavors of the risotto beautifully.
• Easy to make: With just a few ingredients and simple steps, this recipe is quick and straightforward, even for beginner cooks.
• Customizable: You can adjust the amount of wine or vegetable stock to suit your taste, making it easy to tweak the recipe to your preference.

Ingredients (Serves 4)

• 300 g risotto rice
• 1.2 liters vegetable stock (or 800 ml vegetable stock and 400 ml white wine)
• 2 large carrots
• 250 ml Cremefine / cream
• 1 onion
• 100 g Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste

Tips for Success

• Grate the carrots finely: Use a food processor or blender to grate the carrots finely for a smoother texture in the risotto.
• Stir often: Risotto requires frequent stirring to achieve its creamy consistency. Be patient and keep stirring as you add the liquid.
• Adjust the liquid: You can adjust the amount of vegetable stock and wine based on how creamy you want the risotto. Add more stock for a looser consistency or less for a thicker dish.

Directions

1. Prepare the Ingredients

• Peel the onion and chop it into small, fine cubes.
• Peel the carrots and grate them into fine pieces using a food processor or blender.

2. Heat the Vegetable Stock

• In a pot, heat the vegetable stock (or vegetable stock and white wine) until it’s warm. Keep it on low heat while you prepare the risotto.

3. Cook the Onions and Rice

• Heat olive oil in a large pan over medium heat and sauté the diced onions until they become soft and translucent.
• Add the risotto rice and grated carrots to the pan and fry for another 3 minutes, stirring occasionally.

4. Add the Stock Gradually

• Deglaze the pan with a ladle of vegetable stock (or a mix of stock and wine) and let it simmer over medium heat.
• Stir the risotto frequently. Once the liquid is absorbed, add another ladle of vegetable stock and continue the process until you’ve used about half of the stock.

5. Add the Cream

• Once the stock is absorbed, add the Cremefine (or cream) gradually and let it simmer, stirring frequently.

6. Continue Adding Stock

• Gradually continue adding the remaining vegetable stock until the risotto reaches your desired tenderness (about 18-20 minutes). Be sure to stir continuously to ensure a creamy consistency.

7. Add Cheese and Butter

• Once the risotto is cooked to your liking, add Parmesan cheese and butter, stirring until they are fully melted and incorporated.

8. Season and Serve

• Season the risotto generously with salt and pepper to taste.
• Serve immediately while the risotto is hot and creamy.

Storage

Leftover risotto can be stored in an airtight container in the fridge for 1-2 days. To reheat, add a bit of stock or cream and stir gently to loosen the texture.

Conclusion

This Carrot Risotto is a comforting, creamy dish that combines the rich flavors of Parmesan, the sweetness of carrots, and the smoothness of cream. With just a few simple ingredients and easy steps, you can make a satisfying meal that’s perfect for any occasion. Enjoy this delicious risotto, and don’t forget to top it with a little extra cheese for an extra indulgence!

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