Recipes | Creamy Carrot Risotto
Creamy Carrot Risotto
Despite its name, this dish contains no cream. It gets its lush and silky texture from pureed Ontario-grown carrots. The carrots are gently poached in the simmering stock used to cook the risotto before being pureed to add extra body and that perfect hint of earthy sweetness to the finished dish. Finished with finely chopped chives and shredded Parmigiano Reggiano cheese, this dinner delivers simple elegance.When buying carrots with their tops, select a bunch with vibrant greens. Give any with wilted or flimsy tops a miss. And if you’re grabbing a bag of carrots, avoid bags with excess moisture inside. The carrots themselves should be relatively smooth and firm. Store your carrots unpeeled in your crisper for maximum freshness. Uncut carrots will keep for 3-4 weeks.Recipe by Susan of Rhub and Cod
Ingredients
Servings
- 6 large carrots, peeled and cut into chunks
- 6 cups vegetable stock
- 1 Parmigiano Reggiano rind
- 2 bay leaves
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 ½ cups arborio rice
- ¼ cup dry vermouth or dry white wine
- ½ cup fresh chives, finely chopped
- ½ cup Parmigiano Reggiano, shredded
Instructions
Step 1
Place the carrots, Parmigiano Reggiano rind, and bay leaves in a large saucepan. Pour in the vegetable stock and place it over high heat. Bring it up to a boil and reduce to a simmer.Step 2
Pour the olive oil into a large deep skillet over medium heat. Add the onions and a generous sprinkling of salt. Sauté until just translucent. Add the rice to the pan and sauté until it begins to crackle. Stir in the wine or vermouth.Step 3
Using a soup ladle, spoon some of the simmering stock into the skillet and stir until it is absorbed. Repeat with the remaining stock or until the rice is al dente. Check on the doneness of the carrots while you’re cooking the rice. When the carrots are fork-tender, fish them out of the stock and transfer them to a food processor. Add a little stock and puree until smooth.Step 4
When the rice is done, stir in the carrot purée. Taste and season with salt accordingly. Stir in the chives and cheese. Spoon the risotto into bowls and garnish with additional chives and Parmigiano Reggiano.