A creamy vegetarian carrot risotto with honey glazed carrots and a pinch of chili. While we prepare the risotto, the carrots are cooking separately in the oven. A perfect dish for the whole family!
The year is now just three weeks old and I have to admit, it's hard for me to get going. For two years now, everything has revolved around the ongoing pandemic. My thoughts and emotions, my attitude to this whole topic fluctuate daily between worry, respect, caution, being annoyed and a meanwhile very great tiredness. I feel like I'm in an endless loop: "same, same - but different" and "daily groundhog day". To put it in a nutshell - I don't feel like it anymore! I know that almost all of us feel this way. And of course I also know that complaining doesn't help and that we all have to go through it.
That's why I've also gotten into the habit of always adding a good dose of confidence to all these negative feelings. It goes without saying that this is not always easy. Because in my environment, too, there is a daily hail of reports of employees and friends who have tested positive. At least one of our two kids has been in contact with the virus again and again in the last few weeks and has therefore been quarantined at home at regular intervals. In the meantime, we have not only listened to all 141 episodes of Bibi Blocksberg, folded all the existing puzzles in the children's room into a carpet, but also baked mountains of cookies, cakes and muffins. Sweetening one's life is also a much nicer motto. 🙂
Creamy carrot risotto
So I try to treat myself to something nice every day, too. That can be half an hour on the sofa with a newspaper and coffee. It could be the manicure studio I built myself, where the three of us girls make each other's nails pretty. Or a good book, a nice glass of wine, a long run along the Isar. Anticipation of upcoming vacations and - of course - always a fine meal! There are meals that you eat simply because you're hungry. The stomach growls, something edible is needed. And when the food is healthy and tastes delicious, you have contributed very much to his personal well-being.
But the whole thing can be taken to the next level. That's when every bite of a meal triggers true feelings of happiness in you. And you basically never want to eat anything else again. I almost always feel this way when I eat risotto. Just the word "risotto" for me is associated with a deep bliss and makes me sigh contentedly. 100% soul food. I agree that a carrot risotto may not sound really exciting at first. But I'm telling you - the carrots glazed in honey with a little chili are an absolute hit! The rice is cooked in a mixture of carrot juice and broth, which gives it a bright orange color. Roasted peanuts make the whole thing a little "crunchy" and I think with every bite how well I'm doing! 🙂
Carrot Risotto
Equipment
- ovenproof dish
- large pot with lid
- small pot
- cutting board
- knife
Ingredients
- 4 large carrots
- 1 onion
- 1 clove garlic
- 3 tablespoon olive oil
- 2 tablespoon butter
- 1 tablespoon liquid honey
- coarse sea salt & freshly ground pepper
- ¼ teaspoon chili flakes
- 275 g risotto rice Carnaroli or Arborio
- 100 ml dry white wine
- 500 ml carrot juice
- 350 ml vegetable stock or broth prepare 50 ml extra
- 2 tablespoon roasted and chopped peanuts
- 2 tablespoon freshly chopped flat-leaf parsley
Instructions
- Preheat the oven to 200 degrees top/bottom heat.
- Peel the carrots. Slice 3 carrots into very thin slices using a vegetable slicer, or alternatively a knife. Chop the remaining carrot very finely along with the onion. Peel the garlic, pressing the whole clove with the flat side of a large knife.
- Place carrot slices in an ovenproof dish and mix with 2 tablespoons olive oil and 1 tablespoon liquid honey. Season vigorously with coarse sea salt, freshly ground pepper, and ¼ tsp. chili flakes. Cook in the middle of the preheated oven for about 30 minutes. Stir in between from time to time. 5 minutes before the end of the cooking time, add 1 tablespoon of butter.
- While the carrots are cooking in the oven, prepare the risotto. For this, heat the carrot juice together with the vegetable stock or broth in a small pot.
- In a large pot, heat 1 tablespoon olive oil along with 1 tablespoon butter. Sauté finely chopped carrot, onion and pressed garlic for 2-3 min while stirring.
- Add the rice and sauté for 1 min. Then deglaze with the white wine. Stir so that the rice does not stick to the bottom of the pot.
- Once the wine has boiled away, gradually add some of the hot carrot broth. Keep stirring and once the broth has boiled away, add new liquid.
- Once the rice is al dente (this will take about 25-30 minutes), season the risotto heavily with salt and pepper. Remove the pot from the heat, put the lid on and let the risotto rest for 2-3 min.
- If no children are eating, the carrots cooked in the oven can be folded directly into the rice. Alternatively, remove the children's portion first and fold in the honey chili carrots for the adults only.
- Serve risotto with chopped peanuts and fresh parsley.
Notes
Leave a Reply