- Carrot Risotto
- (Risotto Alle Carote)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Risotto:
12 oz (350 grams) risotto rice
4 young carrots, chopped
2 oz (50 grams) Emmenthal cheese, shaved
6 fl oz (175 ml) dry white wine
2 oz (50 grams) butter
1 small onion, chopped
2 tablespoons single cream
Salt and pepper
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the vegetable stock to a boil.
Put the carrots and wine in a food processor and process to a puree.
Melt the butter in another saucepan.
Add the onion and cook over a low heat, stirring occasionally, for about 4-5 minutes.
Add the carrot puree to the pan, increase the heat to medium and cook for just a few seconds, then stir in the rice.
Add a ladleful of the hot stock and cook, stirring, until it has been completely absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-20 minutes.
About 5 minutes before the rice is tender, season with salt and pepper to taste and stir in the Emmenthal cheese and cream.
Remove the pan from the heat, cover and leave to stand for 2 minutes before serving. Serves 4.
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