Creamy risotto with carrots and parmesan
4 servings
30 minutes
Creamy risotto with carrots and parmesan is an elegant dish of Italian cuisine that combines a delicate texture with a rich, creamy flavor. The birthplace of risotto is Northern Italy, where it is made from a special type of rice that can absorb flavorful liquids. In this version, carrot juice adds a subtle sweetness to the dish, while chicken broth enriches its depth of flavor. White wine adds a touch of sophistication, and parmesan makes the risotto truly velvety. Garnished with fresh parsley, this dish will not only delight gourmets but also bring warmth and comfort to the home table. It is perfect as a standalone dish or as a side for fish or poultry.
1
In a saucepan, bring the broth, carrot juice, and 3 cups of water to a boil.
- Chicken broth: 1 glass
- Carrot juice: 1 glass
2
Meanwhile, melt 1 tablespoon of butter in a saucepan over medium heat. Sauté the finely chopped onion until soft for about 5 minutes. Add 1 teaspoon of salt and 0.25 teaspoon of pepper.
- Butter: 2 tablespoons
- Onion: 0.5 head
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add rice to the saucepan and sauté over medium heat for about 3 minutes until translucent. Pour in the wine and let it evaporate for about 2 minutes.
- Long grain rice: 1 glass
- Dry white wine: 0.3 glass
4
Pour 0.5 cup of the mixture with broth and let it evaporate completely. Cook, adding broth, until the rice is al dente, about 25-30 minutes.
- Chicken broth: 1 glass
5
Mix butter and parmesan. Add salt and pepper, and sprinkle with parsley.
- Butter: 2 tablespoons
- Grated Parmesan cheese: 40 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 3 tablespoons