Roasted Carrot Risotto
Some of the roasted and caramelized carrots will get a little more crispy and browned than the rest, and they became the perfect garnish. Also, don't leave out the parsley, it really does add to the flavor of the dish.
Ingredients
7 carrots, peeled
1 tablespoon unsalted butter
Salt
Pinch of sugar
Olive oil
1 onion, diced
3 cloves garlic, minced
2 cups arborio rice
6 cups chicken broth
1/2 cup mascarpone cheese
1/4 cup grated Parmesan cheese
Chopped parsley, for garnish
Preparation
Slice 2 of the carrots into thin, even coins. Melt the butter in a pan, add the carrots, and stir to coat. Sprinkle with a pinch of salt and a pinch of sugar. Cook over medium-low heat, stirring infrequently, until lightly browned and caramelized, about 30 minutes. Remove from the heat and set aside. Set aside any slightly overdone pieces for garnish.
Preheat the oven to 375F. Slice 2 of the carrots into thin, even coins. Drizzle with a small amount of olive oil, sprinkle with a pinch of salt, and toss to combine. Roast until lightly brown, shaking, or turning the pan halfway through. This should take about 15 to 20 minutes. Remove from the oven and set aside. Set aside any crispy bits of carrots for garnish.
Shred 3 carrots using the large side of a box grater. Heat a bit of olive oil in a large pan (enough to lightly coat the bottom of the pan). Add the shredded carrots, onion, and garlic and cook, stirring often, until the onions are translucent and tender.
Add the rice and stir to coat. Add about 1 cup of warm broth and stir. Wait until the broth has mostly absorbed before adding more. Continue adding about 1/2 cup of broth each time it absorbs, stirring frequently. You may end up using more or less than 6 cups of broth. The risotto should be tender but firm, moist but not soupy.
Add the roasted and caramelized carrots. Stir in the mascarpone and Parmesan. To serve, spoon the risotto into shallow bowls and garnish with Parmesan, chopped parsley, and roasted and caramelized carrots.
Keywords: Side Main Italian
