Caramelized Carrot Risotto

This recipe for Caramelized Carrot Risotto was inspired by one I found in a magazine from way back in 2008.  It sounded really good on paper, but when I tested the recipe, it really needed some tweaking in the flavor department.

Risotto may seem really daunting to make, but if you can stir … you can make risotto.  You also need a bit of patience. This recipe takes about 40 minutes to complete, but I always find something to do in the kitchen to make the time pass more quickly.  For instance, prepping a recipe for the next day or even doing the dreaded dishes 🙂  I promise you , this one is worth the wait!

Caramelized Carrot Risotto

The prep for this dish however, couldn’t be simpler.  I get two saute pans going simultaneously to cut down on time. I place 1-1/2 tsp each of oil and margarine (vegan alternatives available) in both pans.  To one pan, add the minced onion and saute until golden and caramelized.  To the other pan, add the diced carrots, water, salt and sugar sauteeing until tender.  Covering the pan creates steam which helps to expedite this process.

Remove the carrots and divide.  One half of the carrots gets pureed in a food processor or blender with hot water. The other is reserved to add back in at the end.  In a saucepan, get your vegetable broth heating.

The arborio rice is tossed with the caramelized onion until well coated.  Add the wine and cook until the liquid evaporates, about 1 minute.  Add the carrot puree cooking until the liquid begins to evaporate.  Begin to add the hot broth 1/2 C at a time just until it begins to evaporate.  Continue until most of the liquid has absorbed but the risotto is not dry.

Caramelized Carrot Risotto

Fold in the reserved carrots, the cream cheese (vegan alternative available) and parmesan (vegan alternative available).  Add parsley and season with salt and pepper to taste, adding more broth to loosen if necessary.  It should be very velvety and creamy.  I had this for lunch today & it was amazing!

Top with additional parmesan or parsley, if desired.

If you make this Caramelized Carrot Risotto, leave a comment below and let me know what you thought!  You can also snap a pic and tag me on Instagram @theveglife1 🙂

You might also enjoy this Sweet Corn Risotto I did awhile back.  One of my all time favorites!

Caramelized Carrot Risotto

Caramelized Carrot Risotto

Print
Course Main Course
Cuisine American, Italian

Ingredients

  • 3 tsp Vegetable Oil divided (1-1/2 tsp for each pan)
  • 3 tsp Vegan Margarine divided (1-1/2 tsp for each pan)
  • 4 medium Carrots peeled and diced finely
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 4 cups Vegetable Broth, Low-Sodium plus more if needed to thin
  • 1/2 cup Onion minced
  • 3/4 C Arborio rice do not substitute
  • 1/4 C White Wine vegan alternatives available
  • 2 tbsp Vegan Cream Cheese vegan alternatives available
  • 2 Tbl Parmesan plus 2 Tbl for garnish (vegan alternatives available)
  • 1 Tbl finely chopped Italian Parsley
  • Pepper to taste
  • 1/4 C to 1/3 C Hot Water for the Carrot Puree

Instructions

  1. Have two saute pans going simultaneously to cut down on time. I place 1-1/2 tsp each of oil and margarine (vegan alternatives availablin both pans.
  2. To one pan, add the minced onion and saute until golden and caramelized.
  3. To the other pan, add the diced carrots, water, salt and sugar sauteeing until tender. Covering the pan helps to expedite this process.
  4. Remove the carrots and divide.
  5. One half of the carrots gets pureed in a food processor or blender with hot water.
  6. The other is reserved to add back in at the end.
  7. In a saucepan, get your vegetable broth heating.
  8. The arborio rice is tossed with the caramelized onion until well coated.
  9. Add the wine and cook until the liquid evaporates, about 1 minute.
  10. Add the carrot puree cooking until the liquid begins to evaporate.
  11. Begin to add the hot broth 1/2 C at a time just until it begins to evaporate. Continue until most of the liquid has absorbed but the risotto is not dry.
  12. Fold in the reserved carrots, the cream cheese (vegan alternative availabland parmesan (vegan alternative available).
  13. Add parsley and season with salt and pepper to taste, adding more broth to loosen if necessary. It should be very velvety and creamy.
  14. Top with additional parmesan or parsley, if desired.
Caramelized Carrot Risotto
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