ROASTED CARROT AND ONION RISOTTO
This creamy and filling risotto is great for vegetarians and meat eaters alike.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
- Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
- Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.
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aman___ Singh__
[email protected]I'm not sure what went wrong, but my risotto turned out really dry. I think I might have added too much rice.
Alfred Asante
[email protected]This risotto was a bit too rich for my taste. I think I'll try a lighter version next time.
Denise Beasley
[email protected]I'm a vegetarian and I love this risotto. It's a hearty and flavorful meal that's perfect for a meatless Monday.
Akisha Hamis
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and flavorful. I love to serve it with a glass of red wine.
Rokun Ahamed
[email protected]I've made this risotto several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Reem Louzi
[email protected]This risotto is a great way to use up leftover roasted carrots and onions. It's a quick and easy meal that's packed with flavor.
Ahamad Abrahim
[email protected]I'm not a big fan of carrots, but I actually really enjoyed this risotto. The sweetness of the carrots was perfectly balanced by the savory flavors of the onions and herbs.
Neli Aepite
[email protected]This risotto was okay, but I've had better. I think I'll try a different recipe next time.
Milagros ortiz
[email protected]I followed the recipe exactly and my risotto turned out way too soupy. I'm not sure what I did wrong.
Derrick Young
[email protected]This risotto was a little bland for my taste. I think I'll add some more herbs next time.
Bareeha Memon
[email protected]I added some chopped bacon to this risotto and it was amazing!
Mazwi Majozi
[email protected]This risotto is so delicious and creamy. I will definitely be making it again.
Richard D'souza
[email protected]I love the combination of carrots and onions in this risotto. It's a hearty and flavorful dish that's perfect for a winter meal.
Bhuwan KC
[email protected]This was my first time making risotto and it was surprisingly easy. The instructions were clear and concise and the risotto turned out creamy and delicious.
miel robinson
[email protected]I've made this risotto several times and it always turns out perfectly. It's a great weeknight meal because it's quick and easy to make.
Itumeleng Ditlhareng
[email protected]This risotto was a hit with my family! The carrots and onions added a delicious sweetness and the herbs gave it a lovely flavor.