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–+ servings

Carrot Risotto

A creamy 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!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 530 kcal

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

Since carrots have a very delicate and mild flavor, I have omitted the addition of Parmesan in this risotto. But of course it can be added at any time as desired.
Keyword carrot risotto, carrots, Organic honey, oven vegetables, risotto
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