The Pioneer Woman Tasty Kitchen
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Carrot Risotto

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Fresh baby carrots cooked into creamy risotto combine for a lovely spring dish that is amazing all on its own, or beautifully complements seafood or meat.

Ingredients

  • 6 cups Chicken Stock
  • 3 Tablespoons Buttter
  • 2 Tablespoons Olive Oil
  • 1 whole Yellow Onion, Diced
  • 2 cups Carrots, Grated
  • 1-½ cup Arborio Rice
  • 1 cup White Wine
  • 1 cup Finely Grated Parmesan Cheese, Plus More For Garnish
  • Kosher Salt To Taste
  • 1 Tablespoon Fresh Mint, Finely Juienned
  • 1 Tablespoon Fresh Chives, Minced

Preparation

In a medium saucepan, bring the chicken stock to a simmer.

Meanwhile, melt the butter and the olive oil together in a large sauté pan. Add the onion and sweat until tender over medium-low heat, about 5 minutes.

Add the carrots to the onions, and sweat another 2 minutes. Add the arborio rice and cook with the onions and carrots until the rice is translucent on the outside and opaque in the center, about 3 minutes.

Add the white wine and, using a wooden spoon, stir and stir, scraping up any bits stuck to the bottom of the pan.

This is where you begin to add the chicken stock, 1 cup at a time, to the risotto. (It works best if you have the 2 simmering pans right next to each other.) You just keep stirring and stirring. As the stock is cooked into the rice and it begins to dry out, you ladle more in. Just keep ladling stock in and stirring until the stock is gone and the rice is tender. This usually takes about 20 minutes.

When the rice is tender, remove the risotto from the heat. Stir in the cheese and then season to taste with kosher salt.

Add the mint and the chives and stir well. Dish up with a garnish of shredded Parmesan and a sprinkle of herbs. Serve hot.

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5 Reviews

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Avatar of jessicarney

jessicarney on 3.8.2013

Seriously delicious, and not difficult. The mint really adds a nice note of freshness, so the risotto feels light, despite being so rich and creamy. Will be making this one again and again.

Avatar of sugarbug

sugarbug on 11.13.2012

I love this recipe, so easy and soooo tasty. I sometimes add other veggies to it just for a change and it still turns out great.

Thanks for the recipe.

Avatar of Julia Karlhofer

Julia Karlhofer on 6.13.2012

this is the best risotto i ever made…. made it as main dish. Greatest carrots fit soo perfectly!!!

Avatar of patchesprimrose

patchesprimrose on 4.10.2012

I served this with Lamb for Easter Sunday and it got rave reviews. It was so delicous and yummy!

Avatar of smokinjbc

smokinjbc on 4.8.2012

Amazing…make this now!

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