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Cooking + Entertaining

Carrot risotto: the recipe for a delicate and super creamy starter

Carrot risotto: the recipe for a delicate and super creamy starter


Extra virgin olive oil

He Carrot Risotto it’s a first simple and tasty, a clever idea to consume this vegetable with multiple virtues in an original and captivating way. A cheap and quick recipe to make, ideal for a family lunch or dinner, ready to conquer young and old.

For an impeccable result, we advise you to choose an excellent quality rice, possibly a Carnaroli or a Vialone nano, the best qualities for this type of preparation, and roast it dry in a pan; at this point add the carrots, previously cooked in extra virgin olive oil and onion, and cook, gradually pouring the hot vegetable broth.

Once cooked, the risotto is creamed with butter and grated parmesan: creamy and tasty, it is finally served with fresh parsley, for a pleasantly fragrant note. The secret to making risotto from texture so envelopingconsists of blending some of the carrots in an immersion blender and reducing them to a smooth and homogeneous purée to add during cooking.

If you wish, you can flavor the risotto with a pinch of Saffron or mild curry powder, and incorporate a fresh cheese such as soft-paste cheese or cottage cheese; you can also add smoked provola or scamorza if you want an irresistible gooey kick.

Find out how to make carrot risotto by following the step-by-step procedure and tips. Also try the carrot soup and fried carrots.

How to prepare carrot risotto

First, toast the rice dry for a few minutes, over high heat and stirring constantly 1. Once grilled, set aside.

Peel the onion and chop it with a knife 2.

Peel the carrots and cut them into small but coarse pieces 3.

Pour a drizzle of oil into a high-sided saucepan, add the onion and leave to dry over low heat 4.

Add carrots 5.

Brown the carrots over medium heat, stirring constantly 6.

Cover with vegetable broth 7, salt and cook until the carrots are tender and the liquid is reduced by half; it will take about 15 minutes. Once the carrots are cooked, take about half of them and mix them with a ladle of hot broth to obtain a smooth purée.

Add the carrot puree obtained to the diced carrots 8.

Pour the grilled rice 9.

Mix well ten.

Pour in the hot vegetable broth 11until the rice is covered.

Cook the rice for 15-20 minutes 12adding more hot broth as it is absorbed.

Once cooked, turn off the heat and add the butter 13.

Pour the grated parmesan 14.

Flavor with chopped parsley 15.

It perfectly preserves the risotto 16.

Divide the risotto onto individual plates, garnish with more fresh parsley and serve immediately 17.


It is advisable to taste the risotto with carrots very hot and instantly; if there is any left, you can store it in the fridge, in a special airtight container, for up to one day.

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