This cosy, comforting roasted carrot risotto is exactly what you need on a cold evening. The Calabrian chilli oil adds a welcome spicy, smoky kick, but feel free to use whatever form of chilli you’d like. The keys to a delicious risotto are gradual absorption and frequent stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 minutes. Once you try it, you’ll be glad you gave it the TLC it requires!
Table of Contents
- Introduction
- Key Ingredients
- Risotto’s Italian Roots
- Choosing the Right Rice
- A Splash of White Wine
- The Art of Making Risotto
- Preparing the Carrots
- More Risotto Inspo
Introduction
Roasted Carrot Risotto is a rich and hearty dish perfect for cold winter nights. The sweet, roasted carrot purée combined with the creamy risotto rice creates a comforting meal that’s both satisfying and flavourful. The addition of Calabrian chilli oil gives it a smoky, spicy kick, adding depth to the dish. Let’s jump into its ingredients.
Key Ingredients
- Carrots: The star of the dish, providing a sweet and earthy flavour.
- Extra-Virgin Olive Oil: Used for roasting the carrots and cooking the risotto, adding a rich flavour.
- Vegetable Stock: Forms the base of the risotto, adding depth and savoury notes.
- Calabrian Chilli Oil: Adds a smoky, spicy kick to the dish. You can substitute this with regular chilli oil if required, though the flavour profile will be slightly different.
- Onion: Provides a sweet and aromatic base for the risotto.
- Garlic: Critical for the dish’s flavour.
- Risotto Rice (Carnaroli or Arborio): The key to a creamy risotto, with its high starch content.
- Dry White Wine: Adds acidity and depth to the flavour.
- Parmigiano Reggiano: Adds a rich, umami flavour and creamy texture.
Risotto’s Italian Roots
Risotto is a traditional Italian dish that originates from the northern regions of Italy, particularly Lombardy and Veneto. It is a staple in Italian cuisine and is prized for its creamy texture and versatility. The name “risotto” comes from the Italian word for rice, “riso,” and the dish is made by cooking rice in broth until it reaches a creamy consistency. Unlike other rice dishes, risotto requires a specific type of rice with a high starch content, which gives it its signature creamy texture. Traditionally, risotto is made with ingredients such as saffron, mushrooms, or seafood, but there are so many ways to introduce new ingredients and flavours, like I did in this recipe.
Choosing the Right Rice
For the perfect risotto, choosing the right type of rice is crucial. The two most common types of rice used in risotto are Carnaroli and Arborio.
- Carnaroli is often referred to as the “king of risotto rice,” Carnaroli has a high starch content and firm texture. It’s less likely to become mushy during cooking, making it a favourite among chefs for its ability to create a creamy yet firm risotto.
- Arborio is the most widely available risotto rice, Arborio is known for its high starch content, which helps to create a creamy texture. It’s slightly less firm than Carnaroli, making it a bit more forgiving for home cooks.
A Splash of White Wine
White wine is an essential ingredient to risotto. It adds a layer of complexity and depth to the dish. The acidity of the wine helps to balance the richness of the other ingredients, while its subtle flavours enhance the overall taste. When choosing a white wine for risotto, opt for a dry variety such as Sauvignon Blanc, Pinot Grigio, or a dry Vermouth. These wines provide a crisp, clean flavour that complements the creamy texture of the risotto without overpowering the other ingredients.
The Art of Making Risotto
Making risotto requires a bit of patience and attention, but the results are well worth the effort. Here are the steps to master the art of risotto:
- Sauté the Aromatics: Begin by sautéing finely chopped onions in extra-virgin olive oil until they are soft and translucent. This forms the flavour base of the dish.
- Toast the Rice: Add the risotto rice to the pan and stir to coat it in the oil and onions. Toasting the rice helps to develop its flavour and creates a protective coating around each grain.
- Deglaze with Wine: Pour in the dry white wine and stir until it has evaporated. This adds acidity and depth to the dish.
- Add Stock Gradually: Add hot stock one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This gradual absorption is key to achieving a creamy texture.
- Stir!: Frequent stirring helps to release the starches from the rice, creating a creamy consistency. It also prevents the rice from sticking to the pan.
- Add the Carrot Purée: Once the rice is tender but still has a slight bite, stir in the roasted carrot purée. This adds sweetness and depth to the risotto.
- Finish with Cheese: Stir in grated Parmigiano Reggiano for a rich, umami flavour and creamy texture.
Preparing the Carrots
The roasted carrot purée is what sets this risotto apart, adding a sweet and earthy flavour that complements the creamy rice. We keep and roast the carrot peels to use them as a garnish later, giving this dish the perfect photo finish.
More Risotto Inspo
If you love this Roasted Carrot Risotto recipe, you’ll love some of my other risotto recipes.
- Roasted Butternut Squash and Sage Risotto: A simple yet satisfying vegetarian main that gives a basic risotto a warm, autumnal twist.
- Sausage and Fennel Risotto: Warm up on chilly nights with this flavour-packed pork sausage and fennel risotto.
- Black Garlic & Mushroom Risotto: Rich, creamy black garlic and mushroom risotto. Black garlic is made by ageing regular white garlic, which gives it a delicious sweet and savoury taste.
This Roasted Carrot Risotto is a delicious and comforting dish that combines the sweet, earthy flavour of roasted carrots with the creamy texture of risotto. Perfect for a cosy night in, this dish is sure to become a favourite. Enjoy!
Roasted Carrot Risotto
This cosy, comforting risotto is exactly what you need on these cold winter nights. The Calabrian chilli oil adds a welcome spicy, smoky kick, but feel free to use whatever form of chilli you’d like.
The keys to a delicious risotto are gradual absorption and frequent stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. Once you try it, you’ll be glad you gave it the TLC it requires!
- Prep Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 with leftovers 1x
Ingredients
For the carrot purée:
- 300g carrots
- extra-virgin olive oil
- 200ml vegetable stock
- 1 tsp calabrian chilli oil, optional
For the risotto:
- 650ml good-quality vegetable stock
- extra-virgin olive oil
- ½ onion, finely chopped
- 2 large garlic cloves, minced
- 200g risotto rice (carnaroli or arborio)
- 60ml dry white wine
- 50g parmigiano reggiano, grated
Instructions
- Heat your oven to 200°C / fan 180°C.
- Peel the carrots, reserving the peels. Cut the carrots into ¼ inch-ish slices and transfer to a small roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast for 30 to 35 minutes, or until tender.
- Meanwhile, place the carrot peels in a separate small roasting tin. Season with salt and pepper, drizzle lightly with extra-virgin olive oil and toss to coat. Roast for 5 minutes, flip, and roast for a further 5 to 7 minutes, or until crisp, then set aside for later.
- Place set aside a few carrots for serving. Place the remaining roasted carrots in a blender, along with the vegetable stock and Calabrian chilli oil. This is your carrot purée, which you’ll use later.
- Onto the risotto. Bring the stock to a simmer in a small saucepan set over a high heat, then reduce the heat to low and cover. You want to keep the stock warm over a very low heat.
- Heat a generous glug of extra-virgin olive oil in a large sauté pan set over a medium-low heat. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until translucent and softened, around 5 to 7 minutes. You want the onion to cook gently without it taking on any colour.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
- Turn the heat up to medium. Add the risotto rice and stir well to coat in the oniony/garlicky oil. Cook, stirring constantly, until the rice begins to look slightly translucent, around 2 minutes.
- Add the white wine and cook, stirring frequently, until evaporated, then add one ladleful of hot stock and cook, stirring almost constantly, until the stock is fully absorbed.
- Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked – it should be tender but with a slight bite. The whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time and cook, stirring frequently until absorbed, until the rice is done.
- Add the carrot purée and cook for a further 2 to 3 minutes. This is just to warm it through, which won’t overcook the rice.
- Add the parmigiana reggiano and stir to combine. Cover the pan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy. If necessary, loosen with a bit more stock, then serve and enjoy.
This was so good! The texture was a little weird, maybe because the recipe didn’t say when to add the cheese so maybe I did that wrong? Cheese stringy a tiny bit. Loved it tho. Would make again.
My sincere apologies for that! I have updated the recipe to reflect when the cheese goes in, which is right after the carrot purée. I’m glad you still enjoyed the flavour! Thank you for your review 🙂
It’s a great recipe and so beautiful! Thanks Zena!!