Carrot Risotto

Name: Carrot Risotto
Ingredients: Sautéed wild mushrooms, such as oyster or chanterelle for garnishing (optional); Sautéed wild mushrooms, such as oyster or chanterelle for garnishing (optional); Sautéed wild mushrooms, such as oyster or chanterelle for garnishing (optional); 2 tablespoons fresh lemon juice; ½ cup freshly grated Parmesan cheese; 2 tablespoons minced fresh tarragon; 1 tablespoon minced fresh marjoram; 5 to 6 cups Vegetable Stock, heated; 2 tablespoons minced fresh parsley; ½ cup dry white wine; 1½ cups grated carrots; ½ cup minced shallots; 1½ cups Arborio rice; 3 tablespoons unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Carrots add a sweetness and beautiful orange color to this risotto. The addition of the lemon juice helps balance that sweetness. I have included an alternative version, for the fun of it, that uses fresh fennel and carrot juices in place of the vegetable stock.

Ingredients

3 tablespoons unsalted butter
½ cup minced shallots
1½ cups

Main course
Gluten-free
Vegetarian

Method

In a medium saucepan, melt the butter over medium heat and sauté the shallots until soft but not brown. Add the rice and sauté evenly until rice is translucent, about 3 minutes. Add the wine and stir over medium heat until it is absorbed. Stir in the carrots and begin adding the hot stock by ½-cup increments, stirring constantly. When each addition is absorbed, add the next ½ cup, until the sto