Best 10 Carrot Lemon Risotto Recipes

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Indulge in a delightful culinary journey with our Carrot Lemon Risotto recipes, a symphony of flavors that will tantalize your taste buds. This classic Italian dish gets a vibrant twist with the addition of carrots and lemon, creating a colorful and flavorful main course or side dish. Discover three variations of this delectable risotto: a classic version brimming with the natural sweetness of carrots and the refreshing tang of lemon, a vegan alternative that showcases the richness of almond milk and nutritional yeast, and a gluten-free interpretation using wholesome brown rice. Each recipe is meticulously crafted with step-by-step instructions and helpful tips, ensuring a perfect risotto every time. Get ready to elevate your culinary skills and impress your loved ones with this delightful and versatile dish.

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

CARROT-LEMON RISOTTO



Carrot-Lemon Risotto image

Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 10

6 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
1/2 cup carrot juice
2 tablespoons grated Parmesan (1/4 ounce)
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice

Steps:

  • In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes. Add carrot juice and stir until absorbed, 4 minutes.
  • Remove skillet from heat and stir in 2 tablespoons butter, Parmesan, lemon zest, and lemon juice. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 267 g, Fat 12 g, Protein 9 g

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.

CARROT AND LEMON THYME RISOTTO



Carrot and Lemon Thyme Risotto image

Counts as one of your 5-A-DAY only £1.17 per portion

Provided by mustardcomms

Time 25m

Yield Serves 4

Number Of Ingredients 11

1.4ltr/21/2pts hot vegetable stock made with low salt stock cube*
30ml/2tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
450g/1lb carrots, washed and coarsely grated
350g/12oz arborio rice
zest and juice 1 lemon
a few springs of lemon thyme or 5ml1tsp dried
salt and freshly ground black pepper
50g/2oz freshly grated Parmesan cheese
* Kallo do a very low salt vegetable stock cube

Steps:

  • 1. Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.
  • 2. Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender - about 20 mins
  • 3. Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.

LEMON RISOTTO



Lemon Risotto image

Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
Salt and freshly ground black pepper

Steps:

  • In a large pot, heat the stock and 2 cups water over medium low heat.
  • In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

LEMON RISOTTO



Lemon Risotto image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 13

2 shallots
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
Good grating black pepper, preferably white
Maldon or other sea salt, to taste

Steps:

  • Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
  • Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
  • Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
  • When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.

ROOT VEGETABLE RISOTTO WITH CARROT BUTTER



Root Vegetable Risotto with Carrot Butter image

Even meat lovers will love Chuck Hughes' mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter.

Provided by Chuck Hughes

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 29

8 to 10 large carrots
1 teaspoon/5ml cornstarch, diluted in water
1 cup/250ml butter, melted
Salt and freshly ground black pepper
4 cups/1liter vegetable stock, store-bought or homemade, recipe follows
3 tablespoons/45ml olive oil
2 cups/500ml peeled and diced celeriac
2 cups/500ml peeled and diced parsley roots
2 cups/500ml peeled and diced parsnips
2 cups/500ml peeled and diced salsify
2 shallots, finely chopped
1/4 cup/60ml butter
1 cup/250ml grated Parmigiano-Reggiano
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
12 to 16 King Eryngii mushrooms (also called French horn mushrooms)
1 teaspoon/5ml steak spice
Micro herbs, for garnish
2 tablespoons/30ml olive oil
6 carrots, chopped
4 celery ribs with leaves, separated and roughly chopped
2 heads garlic, cloves separated and crushed
2 onions, quartered
2 parsley roots with leaves, separated and chopped
1 large leek, roughly chopped
1/4 cup/60ml ketchup
1 tablespoon/15ml whole black peppercorns

Steps:

  • For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
  • Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
  • For the risotto: Heat the vegetable stock in a saucepan.
  • In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
  • To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
  • Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.

RISOTTO WITH SPRING CARROTS AND LEEKS



Risotto With Spring Carrots and Leeks image

You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 13

About 7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal*
2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
2 teaspoons fresh thyme leaves
2 garlic cloves, minced
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives
Freshly ground pepper to taste
1 to 2 teaspoons fresh lemon juice
1/4 to 1/2 cup freshly grated Parmesan cheese

Steps:

  • Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
  • Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.
  • When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 10 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 9 grams

INSTANT POT CARROT-SAFFRON RISOTTO



Instant Pot Carrot-Saffron Risotto image

An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.

Provided by Samantha Seneviratne

Categories     dinner, grains and rice, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, finely chopped
2 large carrots, peeled and shredded (about 2 cups)
Kosher salt and black pepper
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups lower-sodium chicken broth
1/4 teaspoon crushed saffron threads
1 1/2 cups grated Parmesan (about 1 1/2 ounces), plus more for serving

Steps:

  • Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
  • Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
  • Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
  • When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

PARMESAN-CARROT RISOTTO



Parmesan-Carrot Risotto image

Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 8

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons butter
1 medium red onion, finely chopped
6 medium carrots, grated
Coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine
1/4 cup grated Parmesan

Steps:

  • In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
  • In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
  • Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
  • Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

Nutrition Facts : Calories 385 g, Fat 8 g, Fiber 4 g, Protein 11 g

Tips:

  • Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure that everything is cooked evenly.
  • Use Fresh Vegetables: Fresh vegetables will give your risotto the best flavor. If possible, try to use organic vegetables.
  • Choose a Good Quality Rice: Arborio rice is the traditional choice for risotto, but you can also use Carnaroli or Vialone Nano rice. These varieties have a high starch content, which helps create the creamy texture of risotto.
  • Toast the Rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy.
  • Add Liquid Gradually: Add the liquid to the rice gradually, stirring constantly. This will help the rice absorb the liquid evenly and prevent it from becoming too soupy.
  • Cook the Risotto Until Al Dente: Risotto should be cooked until it is al dente, or slightly firm to the bite. This usually takes about 18-20 minutes.
  • Stir Regularly: Stir the risotto regularly while it is cooking. This will help prevent the rice from sticking to the pot and ensure that it cooks evenly.
  • Add Cheese and Butter: Once the risotto is cooked, stir in some grated Parmesan cheese and butter. This will add a rich, creamy flavor to the dish.
  • Serve Immediately: Risotto is best served immediately after it is cooked. This will prevent it from becoming too thick or mushy.

Conclusion:

Carrot lemon risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and tangy flavor, carrot lemon risotto is sure to be a hit with your family and friends. So next time you are looking for a new and exciting risotto recipe, give this one a try!

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