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    You are in: Home / Recipes / Caramelized Carrot Risotto Recipe
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    Caramelized Carrot Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    JeanT's Note:

    Creamy, yet bright risotto that takes a little effort, but is worth the wait. You can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. From April 2008 Sunset Magazine.

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    Ingredients:

    Serves: 6-8

    Yield:

    side di ...

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to turn brown, a few minutes more. Reserve half of the carrots. In a blender, puree other half with 3/4 cup hot water.
    2. 2
      Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
    3. 3
      Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and cook, stirring, until mixture no longer looks soupy.
    4. 4
      Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
    5. 5
      Fold in reserved carrots (save 2 tablespoons for garnish), mascarpone, 1/4 cup parmesan, 1 tablespoon parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
    6. 6
      Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.

    Ratings & Reviews:

    • on March 29, 2012

      55

      Must admit that I cut the recipe in half for just the 2 of us, & not wanting to go overboard with something I wasn't sure about! Not to worry ~ This risotto is outstanding & I'm amazed at how nicely something like the common carrot can shine in a combo like this, but then I do love carrots! I so look forward to making this recipe again when I can share this wonderful side dish with special company! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2014

      55

      I halved the recipe and really liked the carrot puree added to the rice. Yum! Thanks for a recipe I will make again! Made for Pick a Chef, spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caramelized Carrot Risotto

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.3
     
    Calories from Fat 117
    31%
    Total Fat 13.0 g
    20%
    Saturated Fat 5.3 g
    26%
    Cholesterol 18.9 mg
    6%
    Sodium 924.7 mg
    38%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.7 g
    19%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    mascarpone cheese

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