Creative Ways to Cook with Carrots that Go Beyond the Basics

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Carrot Risotto

This creamy carrot risotto brings a natural sweetness and a vibrant golden hue to a classic Italian dish. Arborio rice is slowly cooked with pureed carrots, vegetable broth, and a touch of Parmesan for a comforting yet elegant meal. Perfect as a main course or a colorful side, this risotto is smooth, comforting, and subtly sweet, making it a delightful twist on the traditional recipe. Serve with a fresh salad or roasted vegetables for a well-rounded meal!

Ingredients (for 4 servings):

• 1 ½ cups arborio rice
• 3 cups vegetable broth, warmed
• 1 cup carrot purée (about 2 large carrots, steamed and blended)
• ½ cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 tbsp butter or olive oil
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. In a large pan, heat butter or oil over medium heat. Sauté the onion until soft, about 3 min.
2. Add arborio rice and toast for 1-2 min., stirring constantly.
3. Pour in white wine (if using) and cook until mostly absorbed.
4. Gradually add warm broth, ½ cup at a time, stirring often until absorbed before adding more.
5. After 15 min., stir in the carrot purée, salt, and pepper. Continue cooking, adding broth as needed, until rice is creamy and tender (about 20 min. total).
6. Stir in Parmesan and adjust seasoning to taste. Serve warm, garnished with fresh parsley.