A creamy and flavorful risotto with a bright orange color, perfect for fall.
It’s already that time of the year where people bring out the #pumpkinspiceeverything. Whether it’s a classical latte or pumpkin Reese’s Pieces (does anybody else wonder why they don’t taste like pumpkin at all?!), we are currently undeniable in a pumpkin spice frenzy. Don’t get me wrong, I won’t say no to anything pumpkin spice, but right now in the middle of September, I’m not feeling anything pumpkin just yet…
…Instead I’m craving (what I like to call) transitional fall food. Yes I did make that up and yes it makes 100% sense. Carrots, nuts, caramel,.. all fall (pun intended) into that category. I like them during autumn and I like them during the year when the weather is warm. Give me a pumpkin in the summer and I’ll have to unfriend you because clearly you do not understand the unwritten rules of warm weather foods vs. cold weather foods.
If you are however already feeling the pumpkin spice blues that’s all right too. You can head over here and make yourself a vegan pumpkin spice latte.
Now let’s get to the wonderful carrot risotto here. If you like risotto you are going to enjoy this. It’s so creamy, cheesy and not bland at all. Just like a good risotto should be. And believe me, I take my risottos very seriously. The carrot flavor is actually quite subtle, despite there being 300g of carrots in here. The parmigiano is what gives it depth and a salty flavor. The parsley rounds up the dish with a fresh taste, in contrast to the cheese. Is that enough adjectives for you?
The secret to a great risotto is using fresh ingredients. Use fresh garlic as opposed to the powdered stuff… same goes for the ginger. And whatever you do, use freshly ground black pepper. You can use any type of white wine for this risotto; I chose a rather sweet wine.
Risotto is a main dish and is usually enjoyed with just a glass of wine (preferably white) on the side. I sometimes like to serve a salad with it, but that’s optional.
- 300g carrots (10.6oz)
- 2 garlic cloves
- 4 shallots
- 2cm ginger
- 700ml vegetable stock (3 cups)
- 80g parmigiano (2.8oz)
- 4 tablespoons olive oil
- 300g risotto rice (10.6oz)
- 125ml white wine (1/2 cup)
- 2 tablespoons butter
- fresh parsley
- salt and pepper to taste
- Chop the carrots lengthwise and fill a pot with enough water to cover the bottom. Add the carrots and salt and bring to a boil. Reduce heat and let it cook for about 15 minutes or until the carrots are soft.
- While the carrots are cooking, crush the garlic, chop the shallots and grate the ginger.
- Once the carrots are soft, put into a blender along with the vegetable stock and puree until smooth.
- Grate the parmigiano, chop the parsley and set aside.
- Add oil to a medium pot and sauté the garlic, onions and ginger until soft. Add in the rice and sauté for another 2 minutes. Deglaze with white wine and continue cooking until, stirring constantly, until the alcohol has evaporated.
- Add the pureed carrots and cook, covered with a lid, for about 20 minutes.
- Then add in the cheese, parsley (save a bit for garnishing), butter, salt and pepper.
- Garnish with parsley as desired. Serve hot.