- Dish type
- Main course
This is a super-tasty risotto, which is vegetarian-friendly when using vegetable stock. It's seasoned with white wine, mascarpone, Parmesan and herbs.
11 people made this
- 2 tablespoons vegetable oil, divided
- 45g unsalted butter, divided
- 6 medium carrots, peeled and diced
- 1 teaspoon sugar
- 1.25 litres chicken or vegetable stock
- 1/2 onion, chopped
- 300g risotto rice (Arborio)
- 125ml dry white wine
- 60g mascarpone cheese
- 250g freshly grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chipped, divided
- 1 teaspoon chopped fresh thyme, chopped
- white pepper
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Heat 1 tablespoon oil and 15g butter in a medium saucepan over medium heat. Add carrots and mix well with a wooden spoon, until the carrots are evenly coated with oil. Add 125ml water, a bit of salt and sugar, cover and cook for about 5 minutes until the carrots are tender.
- Uncover and continue cooking for a few minutes while stirring constantly until all the liquid has evaporated and the carrots just start to brown. Take out carrots, set half of them aside and puree the other half with 150ml hot water in the food processor. Leave pot as is.
- Pour chicken stock in a separate pot, cover and simmer over low heat.
- Add the remaining oil and remaining butter into the pot where the carrots were cooked and heat. Add onions and saute for 3 minutes until soft and translucent. Add rice and stir for 1 minute with a wooden spoon, so rice is well coated with oil. Add wine and cook while stirring constantly until all the wine has been absorbed.
- Stir in carrot puree and cook until it thickens and no longer looks like soup.
- Add 125ml chicken stock and stir until almost all liquid has been absorbed. Add the next 125ml chicken stock and stir. Continue until all most of the stock is used up and the rice is cooked al dente, about 20 minutes. You should have at least 250ml chicken stock left.
- Add the remaining carrots (keep a few for garnish). Then stir in mascarpone, Parmesan, 1 tablespoon parsley and thyme. Add the rest of the chicken stock (upto 250ml) in small amounts in order to make the risotto more liquidy. Season with salt and white pepper.
- Plate risotto and sprinkle with Parmesan, 1 tablespoon of parsley and carrot pieces. Serve immediately.
Reviews & ratingsAverage global rating:(6)
Reviews in English (1)
Great recipe. I used the Jamie Oliver base recipe for risotto then used the rest of this one...A hit!!-11 Mar 2014
1. Heat 60g of the butter in a large heavy-based saucepan. Add the onion and sauté over medium heat for 2–3 minutes, or until beginning to soften.
2. Add the pumpkin and carrot and cook for 6–8 minutes, or until tender. Mash the mixture slightly using a potato masher.
3. Meanwhile, pour the stock into a separate saucepan and bring to the boil. Reduce the heat, then cover and keep at simmering point.
4. Add the rice to the vegetables and cook for 1–2 minutes, stirring constantly, until the grains are translucent and heated through. Add 125ml (½ cup) of the simmering stock and cook, stirring constantly, until all the stock has been absorbed. Continue adding the stock, 125ml (½ cup) at a time, stirring constantly and making sure the stock has been absorbed before adding more. Cook for 20–25 minutes, or until the rice is tender and creamy you may need slightly less or more stock.
5. Remove from the heat, then add the remaining butter, cheese, nutmeg and thyme. Season with freshly ground black pepper and stir thoroughly. Cover and leave for 5 minutes before serving.
Italian Risotto Cookbook
When we hear "Italian cuisine" we automatically imagine pizza, lasagna, and other pasta. Am I right? Well, it is not all about that risotto is also one of the best Italian dishes that we can enjoy as much as pizza. However, in order to cook the best risotto, you need the right recipe, the original Italian recipes for different types of risotto. You are lucky because this cookbook has 25 recipes that will help you master your cooking skills and become an expert in cooking risotto. It really is important how you choose rice and how you plan to cook it. What ingredients you plan to add as the support and the seasoning you choose to use. Everything goes together but thanks to this book you won't need to think about it. You just need to get the best ingredients that you can find, get the right type of rice and start cooking. Also, the cooking is simplified thanks to the step-by-step guide. This gives you the advantage especially if you are new to cooking risotto. Well, it is time to enjoy risotto made by you and your own hard work. In this book you will: - Learn the best recipes for a creamy and delicious risotto - Simplified Cooking Instructions - Learn the type of rice you should use - And more
Fresh baby carrots cooked into creamy risotto combine for a lovely spring dish that is amazing all on its own, or beautifully complements seafood or meat.
- 6 cups Chicken Stock
- 3 Tablespoons Buttter
- 2 Tablespoons Olive Oil
- 1 whole Yellow Onion, Diced
- 2 cups Carrots, Grated
- 1-½ cup Arborio Rice
- 1 cup White Wine
- 1 cup Finely Grated Parmesan Cheese, Plus More For Garnish
- Kosher Salt To Taste
- 1 Tablespoon Fresh Mint, Finely Juienned
- 1 Tablespoon Fresh Chives, Minced
In a medium saucepan, bring the chicken stock to a simmer.
Meanwhile, melt the butter and the olive oil together in a large sauté pan. Add the onion and sweat until tender over medium-low heat, about 5 minutes.
Add the carrots to the onions, and sweat another 2 minutes. Add the arborio rice and cook with the onions and carrots until the rice is translucent on the outside and opaque in the center, about 3 minutes.
Add the white wine and, using a wooden spoon, stir and stir, scraping up any bits stuck to the bottom of the pan.
This is where you begin to add the chicken stock, 1 cup at a time, to the risotto. (It works best if you have the 2 simmering pans right next to each other.) You just keep stirring and stirring. As the stock is cooked into the rice and it begins to dry out, you ladle more in. Just keep ladling stock in and stirring until the stock is gone and the rice is tender. This usually takes about 20 minutes.
When the rice is tender, remove the risotto from the heat. Stir in the cheese and then season to taste with kosher salt.
Add the mint and the chives and stir well. Dish up with a garnish of shredded Parmesan and a sprinkle of herbs. Serve hot.
- Author: Lauren Grant | Zestful Kitchen
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 servings 1 x
- Category: Entrée
- Method: Stove top
- Cuisine: Italian
Creamy, vibrantly colored, and packed with veggies, this Carrot Risotto is as delicious as it is gorgeous!
- 4 cups low-sodium chicken or vegetable Stock
- 1 bottle carrot juice (15.2-ounce), or 2 cups
- 1 cup water
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 pound asparagus, trimmed, cut into ¼ -inch pieces
- 1 cup frozen peas
- 1 small yellow onion, chopped fine
- 1 teaspoon rosemary, chopped
- 2 cloves garlic, minced
- 1½ cups dry Arborio rice ( 10¼ ounces )
- 1 cup dry white wine
- 1 ounce grated Parmesan, plus more for serving
- Pinch fresh nutmeg
- 1 green apple, julienned, for garnish
- Parsley, for garnish
Bring stock, carrot juice, and water to a simmer in a medium saucepan over medium-low heat, cover and keep warm over low.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium. Add asparagus and cook until crisp-tender, 4–5 minutes. Add peas and cook to heat through, 1 minute season with salt and pepper. Transfer vegetables to a bowl and set aside.
Heat remaining tablespoon olive oil and remaining tablespoon butter in same pot over medium. Add onion and rosemary and cook until softened, 5 minutes season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
Add rice and cook, stirring constantly, until grains are slightly translucent and milky in color, 3 minutes. Add wine and cook, stirring constantly, until liquid is absorbed, about 3 minutes.
Stir 1 cup warm stock-carrot juice mixture into rice, and cook, stirring constantly until liquid has been absorbed, 1–2 minutes. Repeat adding 1 cup stock mixture to rice and cooking until liquid has absorbed. Continue adding and stirring until all of the stock mixture has been used and the rice is creamy but al dente.
Reduce heat to low and stir in reserved vegetables, Parmesan and nutmeg season with salt and pepper to taste.
Serve risotto with additional Parmesan, green apple and parsley.
To make this recipe vegan:
- Replace the 2 tablespoons of butter with olive oil and leave Parmesan out.
- Optional: you can use nutritional yeast in place of the Parmesan.
- Calories: 516
- Sugar: 8g
- Sodium: 218mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 78g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 28mg
Keywords: Healthy Risotto, Gluten-Free, Vegetarian
Did you make this recipe?
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About Lauren Grant
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
- 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
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.
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Tips : You will need a Dutch oven or another oven-proof pot with lid for this recipe.
This might sound obvious but I’m going to say it anyway: keep canned tomatoes, stock and Arborio rice in your pantry frozen pre-chopped celery and onions in a ziploc bag (respectively) sausage in your fridge/ freezer and you will be ready for an easy dinner any night of the week. Just do it.
In the recipe, I only add the browned sausage to the risotto towards the end of cooking. It’s more flavorful this way.
Substitutions : If you don’t eat meat, just leave it out. You could easily sub vegetables hunks of cauliflower, artichoke heats, zucchini, and kale come to mind. Give them a light sauté first, and they will finish cooking in the oven.
Make-Ahead : Risotto has a tendency to thicken as it sits, so this is best made fresh. However, you can brown the sausage 1-2 days in advance to save time.
I love to serve this Carrot-Ginger Risotto with Asian style food, such as my Indonesian Style BBQ Pork Tenderloin or Chinese Style Chicken Thighs.
- For the Stock:
- 4 cups vegetable or low-sodium chicken broth (if making in the pressure cooker, 2 cups)
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
- 2 scallions, chopped, green and white parts kept separate
- 1/2 cup fresh-squeezed orange juice
- For the Risotto:
- 1 tablespoon extra virgin olive oil, or grapeseed oil
- 1 medium carrot, peeled and finely diced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon finely grated orange zest (get your zest before you squeeze the fresh orange juice)
- 1 cup arborio rice
- 1/4 cup sake, mirin (a sweet rice wine) or white wine
- 1 tablespoon yogurt cheese (to make yogurt cheese, take non-fat or low-fat plain yogurt, and put it into a fine colander with either paper towels or a coffee filter. Set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but I have done this in as short as an hour, while not “cheese” it’s still lost a lot of liquid. Scoop the “cheese” out of the filter) or use Greek-style yogurt or heavy cream
- Salt and freshly ground pepper, to taste
Put the broth, sliced ginger, scallion greens, and orange juice into a saucepan. Cover and bring to a boil over medium heat turn the heat to medium-low and simmer gently for 15 minutes then turn off the heat and allow to sit for 15 minutes. Strain through a fine sieve discarding the solids. Return the broth to the pan and keep warm.
In a 3 &ndash 4 quart wide sided pan or risotto pan, heat the oil over medium heat. Saute the whites of the scallion along with the carrot, grated ginger, and orange zest, until the scallion is limp, about 5 minutes. Add the rice and stir until well coated saute until it turns translucent around the edges, about 5 minutes.
Add the sake (or mirin or white wine) and cook and stir until it evaporates.
Using a ladle, add 1 cup of broth (a standard ladle holds about 1/2 cup liquid) cook, stirring occasionally, until the liquid has been absorbed. Add another ladle of liquid and repeat, stirring in each addition of liquid before adding the next. Once the rice is creamy and tender, add the yogurt (or cream) stir well. Taste and adjust seasonings with salt and pepper, adding a little more liquid if you like your risotto looser.
If making in the pressure cooker, or Instant Pot, follow the instructions up until the time you start ladling in the broth once your wine has evaporated, add all the broth, cover and bring to pressure. Once at pressure, cook over low heat, just maintaining pressure, for 7 minutes. Release the steam using the quick release method, remove the lid, and then add the yogurt cheese or cream. If using the Instant Pot, once you've added the broth, set the pot to the risotto setting and follow your manufacturer's directions.
*If making the risotto using a pressure cooker or Instant Pot your cooking time will be about 10 minutes.