Simple Quintessential Cuisine

Creamy Carrot Risotto

This past Friday night was date night and in celebration Craig and I selected a local restaurant where the food is prepared by a chef we’ve had the privilege of meeting on a few different occasions.  The menu was unique and seemed to have a French influence.   The only difficulty was having to choose, because I honestly wanted to try a bite of everything!

Through much deliberation I landed on the seared skirt steak which was served on top of a wonderful carrot risotto.  I’d have had a lot of risotto but never with carrots. Let me tell you, it was a wonderful treat.  But even better, my husband who is not exactly a carrot lover, actually enjoyed the risotto too, so of course I was determined to mimic this dish to the very best of my abilities.  I have to say while it does not taste exactly the same, I feel I’ve created a dish that represents the typically underrated carrot quite wonderfully.  Now I know risotto has the reputation of being laborious but I promise you it’s really not that difficult and the end result will be worth every ounce of your effort. Give it a try and you’ll see!

You will need…
3 -4 large carrots cut into 2 inch chunks
7 C low sodium chicken broth
¾ C dry white wine
3 Tbsp olive oil
1/3 C finely chopped scallions
3 Tbsp minced garlic
1 ½ C Arborio rice
½ sour cream
¾ C fresh grated parmesan cheese
Salt & pepper to taste
Directions:
In a medium sauce pan pour in 1 ½ cups of the chicken broth and add carrots and heat to medium high for 10 minutes or until carrots can be easily pierced with a fork. Remove from the heat and pour carrots and broth in a blender and pulse until mixture is smooth.

Bring a small sauce pan to medium heat and pour in the remaining broth and bring to a low simmer.  While that’s occurring place a large frying pan over medium low heat and add olive oil.  Next add the scallions and sauté for 4-5 minutes, and then add the rice and garlic, stirring frequently for an additional 3-4 minutes. Pour in the white wine and cook for 3-4 minutes or until all the liquid is absorbed and you can see the bottom of the pan when you stir.
Then begin adding the broth a ladle and a half at time into the rice making sure to allow it to absorb completely into the rice before adding the next ladle. Continue this process until all the liquid has been used or until your rice becomes al dente.  Next stir in the carrots, sour cream and cheese and check for seasoning, serve and by all means enjoy! 

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