Caramelized Carrot Risotto


A sweet root vegetable gets added to a creamy rice dish in this Caramelized Carrot Risotto.

Caramelized Carrot Risotto
makes 6 servings
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  1. 3 cups vegetable broth
  2. ¼ cup plus 2 tablespoons unsalted butter, divided
  3. 6 carrots, peeled and thinly sliced
  4. 1 teaspoon sugar
  5. 1 tablespoon olive oil
  6. ½ cup finely chopped onion
  7. 2 cloves garlic, minced
  8. 1½ cups Arborio rice
  9. ½ cup dry white wine
  10. ¼ cup heavy whipping cream
  11. ¼ cup shredded Parmesan cheese
  12. 1 tablespoon minced fresh dill
  13. 1 teaspoon salt
  14. ½ teaspoon ground black pepper
  15. 2 teaspoons lemon zest
  16. Garnish: fresh dill
  1. In a medium saucepan, bring broth to a boil over medium-high heat; reduce heat, and simmer.
  2. In a large skillet, melt ¼ cup butter over medium heat; add carrots and sugar. Cook for 8 minutes or until carrots are lightly browned and tender. Remove from heat, and set aside.
  3. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or just until tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add wine, and cook, stirring constantly, until liquid is absorbed. Add broth, about ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly, until rice is tender and creamy. Add cream, next 5 ingredients, carrots, and remaining 2 tablespoons butter, stirring to combine. Garnish with dill, if desired.
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