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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
aman___ Singh__
singh__a@aol.comI'm not sure what went wrong, but my risotto turned out really dry. I think I might have added too much rice.
Alfred Asante
asante.a@yahoo.comThis risotto was a bit too rich for my taste. I think I'll try a lighter version next time.
Denise Beasley
b_d38@yahoo.comI'm a vegetarian and I love this risotto. It's a hearty and flavorful meal that's perfect for a meatless Monday.
Akisha Hamis
akisha_hamis60@gmail.comThis 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
ahamed_rokun@hotmail.comI'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
reem-l@aol.comThis 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
aa@hotmail.comI'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
a.n11@yahoo.comThis risotto was okay, but I've had better. I think I'll try a different recipe next time.
Milagros ortiz
m-ortiz22@hotmail.co.ukI followed the recipe exactly and my risotto turned out way too soupy. I'm not sure what I did wrong.
Derrick Young
d_y98@gmail.comThis risotto was a little bland for my taste. I think I'll add some more herbs next time.
Bareeha Memon
bareeha-memon43@aol.comI added some chopped bacon to this risotto and it was amazing!
Mazwi Majozi
m_mazwi@hotmail.frThis risotto is so delicious and creamy. I will definitely be making it again.
Richard D'souza
r10@gmail.comI 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
kc77@yahoo.comThis 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
mrobinson82@hotmail.frI'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
d55@gmail.comThis risotto was a hit with my family! The carrots and onions added a delicious sweetness and the herbs gave it a lovely flavor.