Best 3 Caramelized Carrot Risotto Recipes

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Indulge in a culinary journey with our delectable Caramelized Carrot Risotto, a symphony of flavors that will tantalize your taste buds. This vegetarian dish is a vibrant harmony of sweet and savory, featuring tender carrots caramelized to perfection, nestled in a creamy arborio rice base infused with vegetable broth and white wine. A symphony of aromatic herbs and spices, including thyme, rosemary, and garlic, elevates the risotto to a new level of sophistication. Topped with grated Parmesan cheese, this dish becomes a masterpiece of Italian cuisine.

But our culinary adventure doesn't stop there. Alongside the classic Caramelized Carrot Risotto, we present a tantalizing array of variations that cater to diverse dietary preferences and culinary curiosities. Embark on a vegan adventure with our Vegan Caramelized Carrot Risotto, where plant-based ingredients take center stage, delivering a guilt-free indulgence. For those seeking a gluten-free option, our Gluten-Free Caramelized Carrot Risotto offers a delectable alternative, ensuring that everyone can savor this culinary delight.

Craving a touch of smokiness? Our Smoked Caramelized Carrot Risotto introduces a captivating layer of flavor, using smoked paprika to create a dish that is both intriguing and irresistible. And for those who adore the briny depths of the sea, our Seafood Caramelized Carrot Risotto incorporates succulent shrimp and tender calamari, transforming it into a seafood lover's paradise.

With our comprehensive collection of Caramelized Carrot Risotto recipes, you'll discover a world of culinary possibilities. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you through every step, ensuring success in the kitchen. Elevate your next meal with the exquisite flavors of Caramelized Carrot Risotto, and let your taste buds embark on an unforgettable voyage.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROT AND ONION RISOTTO



Roasted Carrot and Onion Risotto image

This creamy and filling risotto is great for vegetarians and meat eaters alike.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

4 medium carrots, sliced on a diagonal
1 large onion, cut into 1/2-inch wedges
2-inch piece fresh ginger, peeled and minced
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 sprigs fresh thyme, plus more for garnish, optional
3 tablespoons cold unsalted butter, cubed

Steps:

  • Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
  • Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
  • Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.

CARROT RISOTTO



Carrot Risotto image

This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.

Provided by Amanda Cohen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 18

1/2 white onion
3 cloves garlic
2 tablespoons extra-virgin olive oil
2 cups arborio rice
1/3 cup white wine
1 tablespoon lemon juice, preferably fresh-squeezed
6 cups Carrot Stock, recipe follows
1 cup carrot juice, store-bought or homemade
1/2 cup carrot, finely diced
Kosher salt, to taste
3 tablespoons unsalted butter
3 tablespoons Pecorino, grated
1 tablespoon thyme leaves
1 large white onion
2 stalks celery
3 large carrots
3 cloves garlic
8 cups water

Steps:

  • Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
  • When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
  • When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
  • Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
  • Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.

CARAMELIZED CARROT RISOTTO



Caramelized Carrot Risotto image

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.

Provided by JeanT

Categories     Rice

Time 1h20m

Yield 8 side dish servings, 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as evenly as possible (about 3 cups)
1/2 teaspoon salt
1 teaspoon sugar
5 cups chicken broth
1/3 cup minced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese
1/4 cup finely shredded parmesan cheese, plus 1/2 cup parmesan cheese for garnish
1 tablespoon finely chopped flat leaf parsley, plus 1 TB flat leaf parsley for garnish
1 teaspoon roughly chopped fresh thyme
1/8 teaspoon white pepper

Steps:

  • 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.
  • Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
  • 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.
  • 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).
  • 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.
  • Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.

Nutrition Facts : Calories 368.3, Fat 13.1, SaturatedFat 5.4, Cholesterol 18.9, Sodium 924.8, Carbohydrate 48.5, Fiber 3.3, Sugar 4.8, Protein 9.7

Tips:

  • Choose the right rice: Arborio or Carnaroli rice is the best choice for risotto, as they have a high starch content that helps create a creamy texture.
  • Toast the rice: Toasting the rice in a little olive oil before adding the liquid helps to develop its flavor and prevent it from sticking together.
  • Add the liquid gradually: Adding the liquid gradually and stirring constantly helps the rice to absorb the liquid evenly and prevents it from becoming too soupy.
  • Use a wooden spoon: A wooden spoon is best for stirring risotto, as it won't damage the rice.
  • Be patient: Risotto takes time to cook, so be patient and don't rush the process. It should take about 18-20 minutes to cook.
  • Season to taste: Season the risotto with salt and pepper to taste, and add other herbs or spices as desired.

Conclusion:

Caramelized carrot risotto is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With its creamy texture, sweet carrots, and savory Parmesan cheese, this risotto is sure to please everyone at your table.

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