Traditional recipes

Carrot risotto

Carrot risotto

Carrot Risotto Recipe of of 09-05-2017 [Updated on 30-09-2018]

The carrot risotto is a first course that I improvised last week for lunch. I embellished the dish by adding one walnut cream which made the risotto even tastier, if you like these ingredients you should definitely try it.
To bring it to the table it takes just 30 minutes, a few carrots, some walnuts and then you will see what flavor!
This morning I woke up with a great desire for Thailand, and seeing that yesterday I got some Asian ingredients that I ordered online, today I think I throw myself in the kitchen and go for ginger, coconut milk and lemon grass; P We read later so I tell you that I have achieved good. Basins: *

Method

How to make carrot risotto

Peel the carrots and grate them with a large hole grater.

Finely chop the onion and sauté it in a pan with the butter.
Then add the carrots and brown them too.

Add the rice, turn it over and toast it for a few minutes.
At this point cover with the broth and add a ladle at a time as it will be absorbed during cooking.

Meanwhile, blend the walnuts and Parmesan together with the fresh cream and salt.

When the rice is cooked, add the walnut cream and pepper, then mix.

Your carrot risotto is ready to be brought to the table.


RISOTTO WITH CARROTS

Carrot risotto a tasty, easy and tasty first course with lots of vegetables and, as BB would say, perfect for a tan! Joking aside, you must know that unfortunately Sofia really eats very few vegetables and those few have to be disguised in every way to make her digest them & # 8230 I always hope that sooner or later it will change but alas it never happens and in this she looks more and more like her father. In any case, carrots are one of the very few vegetables she eats in quantity (in addition to her, Cookie is also a carrot devourer) and therefore we always have a lot of them at home. The other night I forgot to go shopping and the fridge was crying a lot but for a quick risotto I always have the ingredients and, not to do it always and only ALLA PARMIGIANA this time I thought it would be fun and a little different to try making a carrot risotto. Well, you absolutely must try it if you have never cooked it because its goodness and above all the ease with which it is prepared is surprising so - don't wait any longer, run to buy some fresh carrots and start preparing with me right away. the carrot risotto. Ah ... Don't miss the live coverage (HERE)
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  • Low difficulty
  • Economic Cost
  • Preparation time 15 minutes
  • Cooking time 25 minutes
  • Servings 4 people

Carrot risotto

Ingredients for 1 person:

  • 60 gr of rice for risotto (or for salads, in short, a quality that does not overcook)
  • 2 small carrots (about 70-100 grams)
  • vegetable nut without glutamate (about a teaspoon)
  • a drop of white wine
  • onion to taste
  • chives (or rosemary, for a stronger taste)
  • 1 pinch of turmeric or curry (optional)
  • 2 teaspoons of Parmesan cheese (or 1 light thin slice - if you want it creamier)
  • 1 teaspoon of oil

Then stir occasionally until the rice releases the starch and is cooked through. Finally, with the heat off, stir in the oil and Parmesan cheese (or the slices) and a pinch of turmeric.



Calories per serving: about 343 kcal
60 grams of rice: about 218 kcal
100 gr of carrots: 35 kcal
2 teaspoons of Parmesan cheese or 1 light thin slice: 45 kcal
1 teaspoon of oil: 45 kcal


Carrot risotto

For the carrot risotto recipe, arrange the bacon slices on a tray covered with baking paper and toast them in the oven at 190 ° C for about 10 ', until crispy. Cut the carrots into cubes, toast the rice in a saucepan, without fat, then sprinkle it with a ladle of broth.

Adjust the carrots and cook the risotto for 16-18 ', adding the broth a little at a time (about 1 liter in all). Season with salt when cooked, pepper and add the spinach cut into strips and a sprig of chopped tarragon.

Stir in the risotto with 2 knobs of butter and 4 tablespoons of grated parmesan. Serve with raw spinach leaves and crispy bacon slices.

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500 g of rice
400 g of carrots
1 white onion
200 ml of cooking cream
1 vegetable nut
q.s. parmesan

Email the ingredients


Ingredients for carrot risotto

Grate the carrots with a large hole grater.

In a pan, melt the butter and brown the chopped onion with the rosemary.

Add the rice and toast it for a minute, until it becomes transparent.

Add the carrots and cook for a minute.

Cook the rice by adding the vegetable broth (which I have previously salted) a little at a time, stirring and waiting for it to be absorbed before adding more.

When the rice is cooked (it will take 15-20 minutes), add the Parmesan


  1. Clean the spring onions by removing the rootlets, the outermost layer and wash them under fresh water. Chop them very finely.
  2. Wash the carrots, trim them, peel them and slice them 3-4 millimeters thick.
  3. Heat the broth.
  4. Put the oil and spring onions in a soup pot. Brown them over medium heat, then add a couple of tablespoons of vegetable broth and cook for a couple of minutes.
  5. Add the carrots, mix and allow to sizzle for a few minutes.
  6. Add half a ladle of vegetable broth, a pinch of salt and cook for 5 minutes over medium heat covered. Stir occasionally and add more vegetable broth if the cooking juices become too dry.
  7. After the cooking time has elapsed, uncover, allow any excess liquid to dry and add the rice.
  8. Toast it, stirring until it becomes shiny, then add the wine and let it evaporate, stirring constantly.
  9. Add 4-5 ladles of boiling broth and set the timer according to the cooking minutes of the type of rice you are using (usually 15-18 minutes).
  10. Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dry out too much, otherwise it would cook badly and intermittently.
  11. When cooked, add salt and let it rest for a couple of minutes before serving.

Recipe created by Barbara Farinelli. Photo by Giovanni Caprilli. All rights reserved.

Barbara's suggestions

Use mainly thin carrots, as they tend to remain more compact.


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Risotto with carrot leaves

Preparing carrot leaf risotto is really simple, but have you ever eaten carrot beard? I used to throw away the leaves and didn't even think about eating them but since I discovered how good they are I have tried them in various ways, the carrot leaves are delicate and have a pleasant taste, they also have good nutritional properties, vitamins and minerals. Today I'll tell you the recipe for risotto, really good, it's worth trying!

RISOTTO WITH CARROT LEAVES

RISOTTO WITH CARROT LEAVES

Ingredients for 4 people

  • 250 gr rice
  • leaves of a bunch of carrots
  • 1/2 onion
  • 500 ml vegetable broth
  • a teaspoon of extra virgin olive oil
  • two teaspoons of grated cheese, optional
Process of risotto with carrot leaves

Prepare the vegetable broth, I dissolved a spoonful of homemade vegetable cube in boiling water (you can find the cube recipe HERE) Clean the carrot beard by removing the tender leaves (as is usually done with parsley) remove the stems leathery and wash carefully in plenty of cold running water. Fill a saucepan 3/4 full of water, as soon as it reaches the boil, dip the carrot leaves and cook for two minutes from when the boil resumes. Drain and set aside.

Peel the onion and slice finely, brown with a teaspoon of oil in a large saucepan, pour in the rice and toast, add the boiling broth one ladle at a time, when the previous one is absorbed pour the next, halfway through cooking add the beard of the carrots and continue stirring and add other necessary broth.

As soon as the rice is cooked remove from the heat, if you choose to add the grated cheese this is the moment, stir in and let it rest for a couple of minutes before serving, enjoy your meal!

If you liked my recipe and want to stay updated, I'll wait for you on my Facebook page La cucina di Rosalba


Girls, please, recipes with carrots?

then it comes to my mind. a soup with carrots and pumpkin (since we go in season) .. to which I will add some vegetable cream (such as soy) - or even carrots and leeks ..

baked carrots au gratin - boil them first, leaving them al dente. then make them into slices - season them with a drizzle of extra virgin olive oil and salt - put them in a baking dish and sprinkle them on the surface with a panure made by mixing breadcrumbs + extra virgin olive oil + a pinch of salt + chives + parsley + thyme - slaps in oven at 180 degrees until they brown on the surface and then eat

you can chop some with onion and celery and prepare some mixture for sautéing to freeze and use if necessary

you can make an almond and carrot cake
grate 4 beautiful carrots
combine 2 egg yolks
120g of sugar
100g flour 00
50g potato starch or corn starch
80g of almond flour
1 sachet of baking powder
1 coffee cup of seed oil
mix everything and at the end add 1 pinch of salt and the 2 whipped egg whites. slaps in a cake pan or in a plum cake mold lined with cartaforno
and slaps in a static oven at 180 degrees for 40/45 minutes

A
good pork stew with carrots!

hello ely
meanwhile, I introduce myself because I do not know if we have already crossed paths. I'm Tippy. returned from vacation today. 35 years old from Emilia

then it comes to my mind. a soup with carrots and pumpkin (since we go in season) .. to which I will add some vegetable cream (such as soy) - or even carrots and leeks ..

baked carrots au gratin - boil them first, leaving them al dente. then make them into slices - season them with a drizzle of extra virgin olive oil and salt - put them in a baking dish and sprinkle them on the surface with a panure made by mixing breadcrumbs + extra virgin olive oil + a pinch of salt + chives + parsley + thyme - slaps in oven at 180 degrees until they brown on the surface and then eat

you can chop some with onion and celery and prepare some mixture for sautéing to freeze and use if necessary

you can make an almond and carrot cake
grate 4 beautiful carrots
combine 2 egg yolks
120g of sugar
100g flour 00
50g potato starch or corn starch
80g of almond flour
1 sachet of baking powder
1 coffee cup of seed oil
mix everything and at the end add 1 pinch of salt and the 2 whipped egg whites. slaps in a cake pan or in a plum cake mold lined with cartaforno
and slaps in a static oven at 180 degrees for 40/45 minutes

hello tippete..thanks
for all your suggestions .. I have recently registered and, in fact, I have not yet presented myself with some forumines .. I am Elisa, 32 years old, from Romagna .. do you know that I had never thought about carrots au gratin and almond-carrot cake? thank you very much

I don't like cooked carrots, while I love them raw to nibble like bunnies ..

The only ideas that come to me are the "spring" risotto, with carrots and zucchini and light lasagna made with lots of vegetables in small pieces and with a ricotta cream, grated parmesan and a little philadelphia instead of béchamel. recipes on my album.

hello tippete..thanks
for all your suggestions .. I have recently registered and, in fact, I have not yet presented myself with some forumines .. I am Elisa, 32 years old, from Romagna .. do you know that I had never thought about carrots au gratin and almond-carrot cake? thank you very much

well
the purpose of the forum is just to share while having fun. we all come from the most disparate regions and therefore from the most disparate food and wine traditions. our motto here is "THE MORE WE ARE THE MORE WE HAVE FUN.". so . WELCOME.

returning to bomb on carrots. you might as well do it like this.
thinly cut a nice full-bodied white onion. you make it wither in a pot with a drop of water. add the carrots cut into rings - a ladle of broth and bring almost to cooking without letting it dry too much - towards the end of cooking add some curry - then turn off and add a nice handful of chopped parsley

well
the purpose of the forum is just to share while having fun. we all come from the most disparate regions and therefore from the most disparate food and wine traditions. our motto here is "THE MORE WE ARE THE MORE WE HAVE FUN.". so . WELCOME.

returning to bomb on carrots. you might as well do it like this.
thinly cut a nice full-bodied white onion. you make it wither in a pot with a drop of water. add the carrots cut into rings - a ladle of broth and bring almost to cooking without letting it dry too much - towards the end of cooking add some curry - then turn off and add a nice handful of chopped parsley

here it is again. because I always forget something. know it

if you want the carrots au gratin you can make them with the same procedure but using the panure instead. a vegetable béchamel

prepare some vegetable broth by boiling a caota, a stick of celery, a white onion and a bay leaf + a pinch of salt - (or if you want to beat yourself less use the cube - but I don't like it)

then - in a high-sided pan - very low heat - slowly dilute two tablespoons of flour with the broth to which you have added a pinch of salt and a tablespoon of extra virgin olive oil - and proceed gradually adding the broth as for a classic béchamel - without ever bringing to a boil .. turn off and add a nice grating of nutmeg and a grind of black pepper that is fine with carrots -
you make it cool a little and then pour it over the carrots after putting them in the pan before baking. always at 180 degrees for about 20 minutes -
my sister's boyfriend is lactose intolerant. so over the years I have worked out for when they come to me for lunch or dinner - and I also use this béchamel for lasagna and cannelloni


Video: Mushroom Risotto (December 2021).