Description
This Carrot Risotto is a creamy, comforting dish that combines the richness of Parmesan cheese and cream with the natural sweetness of grated carrots. Easy to make and perfect for a cozy dinner, this risotto is both flavorful and satisfying.
Ingredients
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
Instructions
- Prepare the Ingredients: Peel and chop the onion into small cubes. Peel the carrots and grate them into fine pieces using a food processor or blender.
- Heat the Vegetable Stock: In a pot, heat the vegetable stock (or stock and white wine) until warm. Keep it on low heat while you prepare the risotto.
- Cook the Onions and Rice: Heat olive oil in a large pan over medium heat and sauté the diced onions until soft and translucent. Add the risotto rice and grated carrots, frying for another 3 minutes, stirring occasionally.
- Add the Stock Gradually: Deglaze the pan with a ladle of vegetable stock (or stock and wine mix) and let it simmer over medium heat. Stir frequently, and once the liquid is absorbed, add another ladle of stock. Continue adding stock until about half is used.
- Add the Cream: Once the stock is absorbed, add the Cremefine (or cream) gradually and simmer, stirring constantly.
- Continue Adding Stock: Gradually add the remaining vegetable stock until the risotto reaches your desired tenderness (about 18-20 minutes). Stir continuously for creaminess.
- Add Cheese and Butter: Once the risotto is cooked, add Parmesan cheese and butter, stirring until melted and incorporated.
- Season and Serve: Season with salt and pepper to taste. Serve immediately while hot and creamy.
Notes
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- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg
